Aww, I appreciate that. The sage really was a nice flavor. You see it a lot in butternut squash recipes, so I thought it would work with it in this format, as well! The pecan milk was a good additive to the sauce, but I am not liking it quite as much as homemade cashew milk for daily use. I think next up I want to try walnut milk... So much fun to be had in the kitchen! 😉