Step 1

Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.

Step 2

Add soaked, drained cashews to a high-speed blender with the water (or almond milk), lemon juice, sea salt, maple syrup, pepper + adobo sauce.

Step 3

Blend on high until creamy and smooth, adding more water or almond milk as needed to encourage blending. Scrape down sides as needed.

Step 4

Taste and adjust seasonings as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. I added more salt and another 2 chipotle peppers (amount as original recipe is written // adjust if altering batch size). Adding a little oil is optional and adds extra creaminess. Smoked paprika is also optional and adds a sweet smokiness to the sauce.

Step 5

Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for veggie burgers, sweet potatoes fries, french fries, onion rings, and more!