Chipotle Cashew Cream

Ingredience

⅓ – ½ cup roasted unsalted cashews (see Recipe Notes)

1 chipotle pepper and/or 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)

1 clove garlic

½ teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon kosher salt

½ cup water

1 lime, juiced

Pokyny

Combine all listed ingredients in a high-speed blender. Blend until smooth and creamy, about 1 minute, stopping to scrape down the sides of the blender canister as needed. Transfer to a bowl and set aside, or store in an airtight container in the refrigerator for up to 1 week.