Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
Add soaked, drained cashews to a high-speed blender with the water (or almond milk), lemon juice, sea salt, maple syrup, pepper + adobo sauce.
Taste and adjust seasonings as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. I added more salt and another 2 chipotle peppers (amount as original recipe is written // adjust if altering batch size). Adding a little oil is optional and adds extra creaminess. Smoked paprika is also optional and adds a sweet smokiness to the sauce.
*Nutrition information is a rough estimate calculated without any oil.
*Recipe makes ~1 cup aioli.