Low Sodium Paleo Veggie Crudité with Ranch

Total time50 min

Prep time20 min

Cook time0 min

Low Sodium Paleo Veggie Crudité with Ranch

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Ingredients

6 servings

For the ranch dip

½ cup raw cashews, soaked in water for 30 minutes, then drained
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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¼ cup full-fat coconut milk
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
½ tsp dried parsley
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2–3 tbsp water, as needed to thin

For the crudité platter

3 medium carrots, peeled and cut into sticks
3 stalks celery, cut into sticks
1 medium cucumber, sliced into rounds or spears
1 medium red bell pepper, seeded and sliced into strips
1 medium yellow bell pepper, seeded and sliced into strips
1 cup broccoli florets

For serving

1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Place the drained cashews, coconut milk, lemon juice, apple cider vinegar, olive oil, garlic powder, onion powder, dried dill, dried parsley, salt, and black pepper in a blender. Blend on high until completely smooth and creamy, about 60–90 seconds.
2
With the blender running on low, add water 1 tbsp at a time until the dip reaches a thick but pourable consistency — it should coat a spoon and hold its shape when dolloped. Transfer to a small bowl and refrigerate for at least 30 minutes until chilled and slightly thickened.

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