In a large bowl, combine white bread flour, instant yeast, salt, and sugar. Mix in olive oil, then gradually pour in lukewarm non-dairy milk and water. Knead for 5–10 minutes until smooth and elastic.

Transfer dough to an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours until doubled in size.

Punch down the risen dough and knead briefly. Divide into about 29 pieces and shape into uniform balls.

Place dough balls around a greased ramekin on a lined baking sheet, cover with a cloth, and allow to rise for 30-40 minutes.

Melt vegan butter in a saucepan, add crushed garlic, parsley, and oregano. Let it infuse for a few minutes.

Blend soaked cashews, garlic, tapioca starch, nutritional yeast, cider vinegar, and salt with water until smooth. Heat gently in a saucepan until thickened.

Preheat oven to 210°C (425°F). Pour cheese dip into the ramekin, brush dough balls with garlic butter, and bake for 20 minutes until golden brown.

Brush baked dough balls with remaining garlic butter and serve warm with the cheesy cashew dip.