This creamy chipotle sauce, made on a base of homemade cashew sour cream, is delicious on burgers and sandwiches, in stuffed baked potatoes, as a dip for chips or cut veggies, or anything else you can think of.
Cover cashews with hot water and soak for at least 2 hours, or overnight.Drain off the water and place nuts in a blender, along with the almond milk, honey, cider vinegar, lemon juice, and salt. Blend until smooth and creamy.
Add chipotle peppers, onion, and garlic powder to the cashew sour cream, and puree again until the mixture is smooth. Fold in the chopped cilantro, if desired.
Store in an airtight container. Refrigerate for up to a week.