Vegetarian Paleo Veggie Crudité with Ranch
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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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