In a medium-sized pot, whisk all ingredients together.
On medium heat, bring to a simmer for 5 minutes.
Use full fat, unsweetened coconut milk.
You can substitute the coconut milk with 1.5 cups of another creamy non-dairy milk. I recommend oat milk because it tends to be the creamiest (Planet Oat's Extra Creamy Oatmilk is my favorite!) See the variations section in the blog post about thickening the sauce if using a different kind of milk.
Because the sauce is so thick and creamy, it may splatter when simmering. Reduce the heat to low or cover with a lid.