Vegan Chipotle Cream - cooking recipe

Ingredients

12 1/3 ounces silken tofu (in aseptic packaging)
3 individual chipotle chiles in adobo, canned
1 lime, juice of
2 small garlic cloves
1 teaspoon salt (optional)
fresh ground black pepper

Preparation

Add all of the ingredients to a blender and blend until smooth.
Add a liquid such as water or soy milk if you need a thinner sauce, which would depend on what you are making.
Enjoy!
Note: we have kept this in the fridge for up to three days with no apparent problems.