Step 1

To a medium mixing bowl add cashew butter, salt and pepper, adobo sauce, crushed or minced garlic, lime juice, and maple syrup and stir to combine.

Step 2

Add water a little at a time to thin into a pourable sauce, whisking as needed. Taste and adjust flavor as needed, adding more salt to taste, adobo sauce for heat, lime for acidity, or maple syrup for sweetness.

Step 3

Serve on top of salads, especially those that could benefit from a creamy, smoky/spicy kick. Store leftovers covered in the refrigerator for up to 4-5 days. Not freezer friendly. After refrigerating it gets thicker, so thin with more water as needed.