Combine cashew milk and apple cider vinegar, let sit for 5-7 minutes to form “buttermilk”.

After you let the cashew milk sit, add garlic, salt and pepper to mixture. Mix well to dissolve the salt.

Rub whole chicken with Kosher salt, then place in gallon sized bag. Pour buttermilk mixture into bag with your thyme and rosemary as well.

Try to squeeze out the extra air in the bag to ensure that the whole chicken is covered in buttermilk. Refrigerate for 4 hours or overnight.

Preheat oven to 400 degrees. Remove chicken from the fridge at least 30 minutes before roasting, so that it can get to room temperature.

Remove chicken from bag and place on roasting pan, breast side up. Roast for an hour or until internal chicken temperature hits 165 degrees.

Serve with your favorite side dishes