Given the high amount of oil in cashew nuts, this mayonnaise is very similar to that made from eggs in its aspect and texture.
Yet, it is lower in fats, calories and cholesterol.
Chipotle is from Mexico,  and it’s a common jalapeno pepper smoked with a slow and laborious process.
You may replace it with normal chili and a pinch of smoked paprika.
This mayonnaise is great with veggies,  I’ll use it with a recipe for mushroom and courgette burger I’m going to post soon.

For a right quantity (it keeps in the fridge for 5-6 days):
¼ cup cashews, soaked for 1-2 hours
½ chipotle pepper, soaked for 1-2 hours (as it is quite tough, remove the seeds to make the sauce less hot)
¼ cup of the chipotle soaking water
3 tablespoons extra-virgin olive oilSalt to taste

Blend all ingredients into a smooth sauce.