This is a special sauce that goes great with burgers, over whole grains or vegetables.
3/4 cup raw whole cashews
1 roasted red pepper, diced
1 clove garlic
2 chipotle peppers packed in adobo sauce, rinsed
2 Tablespoons Apricot Butter or other light, unsweetened, colored jam
¼ cup apple cider vinegar
1 teaspoon onion powder
1 teaspoon chili powder
1 Tablespoon miso (we use South River chickpea miso which is soy-free and gluten-free)
1 cup water
Place all the ingredients in high-powered blender and blend until smooth. Refrigerate until ready to serve. Last 3-4 days in refrigerator.