Low Sugar Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful platter of crisp carrots, celery, cucumber spears, bell pepper strips, broccoli, and cauliflower is already a crowd-pleaser — but the real star here is the cashew ranch dip that pulls it all together. Raw cashews are soaked and blended with lemon juice, apple cider vinegar, and a classic blend of dill, chives, and garlic until the result is impossibly creamy and tangy, with zero dairy and absolutely nothing sweet added. Store-bought dips and dressings are notorious for sneaking in cane sugar, honey, or sweetened vinegars, so making this one from scratch puts you fully in control of every ingredient. The technique is straightforward — a good soak, a high-speed blend, and a quick chill — and the payoff is a dip that tastes rich and indulgent without any of the additives. Arranged on a large platter with each vegetable grouped by color, this is the kind of spread that looks like you spent hours on it but comes together with minimal effort. It works equally well as a party appetizer, a meal-prep snack for the week, or a light lunch alongside something heartier.
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Learn more →Ingredients
6 servings
For the cashew ranch dip
- 1 cup raw cashews
- ½ cup water
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp dried chives
- ¼ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
For the crudités
- 3 medium carrots, peeled and cut into sticks
- 3 stalks celery, cut into sticks
- 1 medium english cucumber, cut into spears
- 1 medium red bell pepper, seeded and cut into strips
- 1 medium yellow bell pepper, seeded and cut into strips
- 6 oz broccoli florets
- 6 oz cauliflower florets
For serving
- 1 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
- 2
Transfer the drained cashews to a blender along with the 1/2 cup water, lemon juice, apple cider vinegar, onion powder, garlic powder, dried dill, dried chives, dried parsley, salt, and black pepper. Blend on high speed for 60–90 seconds until completely smooth and creamy, with no visible cashew pieces remaining. Taste and adjust salt if needed. Transfer the dip to a small bowl and refrigerate while you prepare the vegetables.
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