To a medium mixing bowl add cashew butter, salt and pepper, adobo sauce, crushed or minced garlic, lime juice, and maple syrup and stir to combine.
Add water a little at a time to thin into a pourable sauce, whisking as needed. Taste and adjust flavor as needed, adding more salt to taste, adobo sauce for heat, lime for acidity, or maple syrup for sweetness.
Serve on top of salads, especially those that could benefit from a creamy, smoky/spicy kick. Store leftovers covered in the refrigerator for up to 4-5 days. Not freezer friendly. After refrigerating it gets thicker, so thin with more water as needed.
*Nutrition information is a rough estimate calculated with the lesser end of the range for adobo sauce and lime juice.