If using whole raw almonds, blanch them by soaking in hot water for 5 minutes, then peel off the skins. Alternatively, use slivered almonds to skip this step.

In a blender, combine the blanched almonds with the milk (or almond milk). Blend until smooth and creamy, ensuring there are no grainy bits left. If needed, strain through a fine-mesh sieve for an ultra-smooth consistency.

In a saucepan over medium heat, melt the butter or heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, ensuring it doesn't brown.

Pour the almond mixture into the saucepan with the sautéed garlic. Stir in the heavy cream (or coconut cream) and mix until well combined.

Add salt, freshly ground black pepper, ground nutmeg (if using), and dried oregano. Stir thoroughly to incorporate the spices.

Reduce the heat to low and let the sauce simmer gently for about 5–7 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.

Remove the saucepan from heat and stir in the lemon juice to brighten the flavors. Taste and adjust the seasoning as needed.

Transfer the sauce to a serving dish and garnish with freshly chopped parsley or basil, if desired. Serve warm over your chosen accompaniment.