Start by preparing the cranberry sauce. Stir together all ingredients in a medium saucepan. Bring to a low boil, then reduce to simmer for 10-15 minutes until thickened. Take off the heat. It will continue to thicken as it cools.

Add all cashew cream ingredients to a high-powered blender. Blend on high until thick and creamy. Adjust salt and pepper amount as desired. Set aside.

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Roll out two phyllo sheets (approx. 12x9") stacked on top of one another. Cut into thirds lengthwise then in thirds the other way (total of nine rectangles). Spoon ½ tsp cashew cream into the center of each rectangle followed by 1/2 tsp cranberry sauce. Pour non-dairy milk into a small bowl. Use a small pastry brush to lightly brush the edges of each rectangle with milk. Lightly gather the top and bottom of the rectangle (long side) and pinch towards the center until the filling is slightly exposed. Pinch in the sides (see photos for reference). Repeat with all rectangles and the other four phyllo sheets. Top each rectangle with a rosemary sprig.

Place each bite on the prepared baking sheet. Bake for 8 minutes (no more) or until golden brown. Watch them carefully because they burn easily! Serve immediately.