Vegan + Oil Free Chipotle Mayo that will knock your socks off!!

Begin by making your vegan buttermilk: combine vegan milk and 1 tbsp apple cider vinaigrette, then set aside to curdle. Next, boil your cashews for 15 minutes until they are tender. Once prepared, add all ingredients (including the buttermilk, cashews, hemp seeds, chipotle pepper, limes + juice and pulp, garlic clove, smoked paprika, garlic powder, smoked chili powder, onion powder, sugar, salt, and pepper) to a high-powered blender and blend until completely smooth, about five minutes. Store the finished chipotle mayo in an airtight container for up to one week.