Shishito Pepper Dipping Sauce
This creamy shishito pepper dipping sauce recipe is a the perfect addition to your blistered peppers. A thick and creamy dairy free sauce that has cashews, lemon juice, and garlic.
This sauce is ready in 5 minutes, and brings serious flavor! Just get your blender and ingredients out, and you have an amazing plant-based creamy sauce in no time.
Equipment
- Blender
- Ramekin for serving
Ingredients
- 1 cup cashews raw and unsalted *See Note below for substitution
- 2 cups boiling water
- 1 clove garlic
- 1 lemon juiced, about 2 tablespoon
- 1 tablespoon whole grain mustard or Dijon
- 1/4 teaspoon Sea Salt
- 1/3 cup cold water plus 2 tablespoons extra if needed
- freshly ground black pepper optional garnish
Instructions
- Soak cashews in boiling water for 15 minutes. Drain and rinse.
- Add all of the ingredients to a blender, and blend well to combine, for about 1 to 2 minutes.
- Transfer sauce to a serving bowl, and top with black pepper for an optional garnish.
- Store in the refrigerator in a sealed container for 2 days.
Video
Notes
Substitutions for Cashews
- If you don't have raw unsalted cashews on hand, you can use 1 cup of mayonnaise. Follow the recipe but omit the water, and blend all the ingredients together for a delicious sauce.
- Alternatively, you could use sour cream.
Nutrition
Calories: 61kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 64mgPotassium: 76mgFiber: 0.4gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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