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.
Servings: 12 tablespoons
Calories: 61kcal
Cost: $1
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: 61kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 64mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg