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In a large skillet or saucepan, heat olive oil to medium. Add garlic, and sauté until fragrant. Whisk in flour, until it has absorbed the oil.
Slowly whisk in the broth and allow it to thicken.
Whisk in the remaining ingredients and simmer until sauce has thickened. Adjust seasoning with salt & pepper, to taste.
For Cashew Cream: Boil 1 cup of raw cashews in water for 5 – 10 minutes. Remove from heat and let cool in water. Drain. Blend in a food processor or high-speed blender with 1 cup nut milk until smooth, scraping sides as needed.