1/3 cup toasted cashew nut butter or macadamia and cashew nut butter
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1/2 cup hazelnut milk
1 teaspoon cooking tamarind concentrate (Thailand)
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon thyme leaves
Put all liquid ingredients in a blender, add solid ingredients one by one and blend after adding each until smooth.
Can be served either hot (mixed in with the Brussels sprouts), or chilled by refridgeration and in a side dish for dipping.
Yields 3/4 cup sauce, about 3 servings.
This sauce works well with any cooked cruciferous vegetable.