½ cup almond milk

2 tbsp. macadamia nut butter or other raw nut butter

1 clove garlic

1 tbsp. agave nectar

A squeeze of lemon

A couple shakes of nutmeg

½ tsp. salt

Blend all ingredients in a blender.

Increasing the nut butter and/or decreasing the almond milk will make the sauce thicker.

Macadamia and cashew nut butters are best given their light color, but any raw nut butter should taste nice.

This can be tossed with greens, combined with kelp noodles to make Fettuccini Alfredo, and used as a marinade for broccoli and other vegetables.

When marinating broccoli in particular, doing so for six or more hours (up to 24) tenderizes it nicely. Refrigeration during marinating is not necessary, but should work fine as well.