Gather all your ingredients and add to a high speed blender. Process on high until smooth and creamy.
Transfer to a clean glass jar or lidded container and store in the refrigerator for up to 10 days.
If you don't have a high speed blender, soak your cashews in cool water overnight, or in boiling hot water for 30 minutes, then drain and use as directed. Soaking the cashews will soften them, making them easier to blend.If you're still having trouble getting your sauce smooth, you may strain any loose cashew bits using a fine mesh strainer or nut milk bag.Make it nut free by subbing the cashews with shelled raw pepitas or sunflower seeds. Make sure they do not have added salt.For less sodium, use water instead of vegetable broth.Make it less spicy by replacing 1/4 to 1/2 of the called for hot sauce with broth or water.For less tang, use only 2 tablespoons of the vinegar or sub for apple cider vinegar instead.For a creamier/thicker sauce, use up to 2/3 cup of cashews or seeds.Make it a smoky hot sauce and add 1 teaspoon of smoked paprika.Store in a clean, glass jar or container in the refrigerator for up to 10 days, or freeze for up to 6 months.