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.