Blistered Shishito peppers with lemon basil cashew cream is a simple summer appetizer or happy hour accompaniment that is high in flavor and low on effort! This vegan and gluten free dish requires less than 10 ingredients and about 20 minutes of your time.
I didn’t realize how small my view of fruits and vegetables were until I started regularly attending the local farmers market when I lived in East Texas. I remember how utterly fascinated I was with lemon cucumbers, black radishes, and the multitude of varieties of vegetables like tomatoes, squash, and peppers. I was in awe of the produce equally as much as I was with the grit and tenacity of the farmers. I remember one farmer in particular always giving me samples because she was sure I would like something. And, she was always right! It didn’t take long for the market to become a regular part of my Saturday morning routine and it’s why I always felt so honored once I became a vendor myself.
What are Shishito Peppers?
The first time I ever had a Shishito pepper was thanks to a farmer at a farmers market. They encouraged me to try it raw on the spot because they knew it would speak for itself. I remember thinking how complex the flavor was and that I had never tasted anything like it. To me, Shishitos have a sort of citrus-y, herbaceous flavor that is incredibly unique. They’re a mild Asian chili pepper that has longitudinal ridges that give them their unique look. Though they are mostly harvested when green, it’s not uncommon to see a red one here and there.
The Recipe Components
Blistered Shishitos: One of the most popular methods for preparing Shishitos is to blister them. It might seem simple, but it’s a method that really allows their unique flavor to shine through without it getting lost in the shuffle of a bunch of other ingredients. In my recipe, the blistering happens under the broiler in the oven.
Lemon Basil Cashew Cream: In order to play on the citrus-y and herbaceous flavors inherent in the peppers, I paired them with a cashew cream dipping sauce flavored with fragrant lemon basil. Lemon basil is sort of like if basil and lemongrass had a baby. It’s as delicious as it is intoxicatingly fragrant. I’m growing it in my garden but there’s a good bet you’ll be able to find it at your farmers market. If not, I’ve got a substitution in the recipe below! The lemon basil is blended with soaked cashews, water, nutritional yeast, apple cider vinegar, lemon juice, Dijon mustard, and salt for a super creamy and flavorful dipping sauce.
Blistered Shishito Peppers with Lemon Basil Cashew Cream
- Total Time: 15-20 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Blistered Shishito peppers with lemon basil cashew cream is a simple summer appetizer or happy hour accompaniment that is high in flavor and low on effort! This vegan and gluten free dish requires less than 10 ingredients and about 20 minutes of your time.
Ingredients
- 1/2 cup of raw cashews
- 1/4 cup water
- 1 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/4 cup fresh lemon basil leaves, lightly packed
- sea salt to taste (I ended up using a couple of pinches)
- a quart of Shishito peppers
Instructions
Start by soaking your cashews. Put them in a large heat-safe bowl. Bring about 2 cups of water to a boil, then cover the cashews with the just-boiled water. Allow the cashews to soak for at least 30 minutes before moving on with the next step.
Drain and rinse the cashews and add them to a blender along with 1/4 cup of fresh water (not the soaking water) and the nutritional yeast, apple cider vinegar, lemon juice, dijon mustard, lemon basil leaves, and a pinch or two of fine sea salt. Blend until smooth. Taste and add more salt as needed. Set the sauce aside while you prep the Shishitos.
Set your oven to broil. My oven let’s me choose between low and high settings so if yours does as well, opt for low. If you’ve got a silicone baking mat, feel free to line your baking sheet with it. This is a case where you DO NOT want to use parchment paper as it will catch fire under the broiler. Rinse your peppers off and pat them dry. You’ll be leaving them whole for this recipe so there’s no need to remove the stems. Arrange them evenly on your baking sheet, then place the sheet in the oven under the broiler. Make sure to watch the peppers carefully as this process is quick. The peppers are ready once they start to blister and blacken. If you want, you can remove the pan and flip them all over to blister the other side. Allow them to cool at least 10 minutes before serving.
Serve the blistered Shishitos on a platter alongside the lemon basil cashew cream. This dish makes for a nice appetizer or perhaps a happy hour snack with your favorite beverage.
Notes
- Don’t forget to factor in the time to soak your cashews! All they need is at least 30 minutes then they’re good to go.
- If you don’t have lemon basil, you can use regular sweet basil along with 1 tsp of lemon zest in its place.
- Prep Time: 10 minutes
- Cook Time: 5-10 minutes
