You can serve this sauce with pasta or use it to prep colored risottos. Eat it with bread or pancakes (yes, im boring) is also a good option. You can use for this recipe the variety of dried seeds that you prefer. I used cashew nuts, blanshed almonds and brazilnuts. This special combo gives the souce a sweet flavor that I could balance with salt, later. The recipe is: let the nuts about 24 hours in water. Drain the water and beat until creamy. I used 200 grams of nuts for each glass of water or veggie milk. I like to season with salt, black pepper, garlic and nutmeg. It’s sooo simple (: