Combine all of your ingredients in your blender, and puree until smooth. If you're using a regular blender, you will need to stop and scrape down the sides a few times during the blending process. A high speed blender should yield a smooth mix in one to two rounds of 45 seconds.
Taste, and add the second chipotle, if the sauce isn't hot enough for you. If your cashew cream sauce is feeling too thick, you can add more water, 1 tablespoon at a time, until the sauce thins enough to puree evenly.
You can use raw or roasted cashews in this recipe. The soaking will soften either up just fine.Start with one chipotle in adobo sauce, then add the second one if you want more heat. You can always add, but you can't take away.The sauce will keep in an airtight container in the refrigerator for three to five days.