This Italian sauce is traditionally served with cold veal or cold roast turkey. It’s also great with cold roast vegetables (cauliflower, broccoli, carrots, etc.). The tonnato sauce is usually emulsified with mayo or cream, but almond butter does this great as well. You can keep this sauce in the fridge for a few days.
Place all ingredients, except almond butter and olive oil, in a blender and purée. Add water if needed.
Add almond butter, then mix while incorporating the olive oil in a continuous stream.
A variation of the Avocado aioli from The Spice Trekkers Cook at Home