Paleo Veggie Crudité with Ranch
A colorful platter of crisp carrots, celery, cucumber, bell pepper strips, and broccoli florets is already a crowd-pleaser — but the real star here is the creamy cashew ranch that pulls everything together. Traditional ranch dip relies on buttermilk and mayonnaise, which don't fit a grain-free, whole-foods approach, so this version blends soaked cashews with full-fat coconut milk, lemon juice, and apple cider vinegar to nail that same tangy, rich texture without any dairy. Dried dill, parsley, garlic powder, and onion powder do the heavy lifting on flavor, and after 30 minutes in the fridge the dip thickens into something genuinely dippable and satisfying. The whole platter comes together with minimal cooking — just some chopping, a quick blender run, and a little patience while the dip chills. It serves six easily, making it a smart choice for game days, potlucks, or any gathering where you want something fresh and shareable on the table. Optional fresh chives on top add a little color and a mild oniony bite that takes the presentation from simple to impressive.
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Learn more →Ingredients
6 servings
For the ranch dip
- ½ cup raw cashews, soaked in water for 30 minutes, then drained
- 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
- 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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