Place the cashews in a pan and cover with the almond milk.
Add the bay leaves, cloves and nutmeg and gently simmer for 10 minutes – you want to soften the cashews and flavour the almond milk, not reduce the liquid
Strain the cashews, reserving the almond milk.
Pick out the bay leaves and cloves and discard.
Place the cashews in a blender and blend, slowly adding the almond milk back in to create a creamy sauce. You may not need all the liquid, so pour in slowly until you achieve the right consistency.
Stir in the mustard and a dash of white wine vinegar, then taste and season with salt and pepper