- 1 cup Cashews, roasted
- 1 Garlic Clove
- 2 Chipotle in Adobo Chili Paste
- 1 tsp Coriander, ground
- ½ cup Water or Vegetable Stock
- 1 tsp Red Wine Vinegar
Combine cashews, remaining garlic clove, chipotle, coriander, stock, and vinegar in a blender. Blend on high speed, adding water or stock as necessary to reach a soft, pesto-like consistency. Continue blending until completely smooth, about 2 minutes. Season to taste with salt and transfer to a bowl.