Almond Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter piled high with colorful vegetables and a creamy, herb-flecked dip is one of those things that looks impressive but comes together with very little effort. The star here is a blended cashew ranch that tastes genuinely rich and tangy — lemon juice, apple cider vinegar, onion powder, garlic, dill, and chives all go into the blender with soaked raw cashews and water, and the result is silky smooth with classic ranch flavor. Because the dip is built entirely on cashews rather than almonds or almond-based products, it's a worry-free choice for anyone navigating tree nut sensitivities specific to almonds. Carrots, celery, cucumber, red and yellow bell peppers, broccoli, and cauliflower give you a rainbow of textures and flavors that make the platter as fun to look at as it is to eat. Arranging each vegetable in its own little cluster on the board takes about two minutes and makes the whole spread feel like something you'd see at a fancy gathering. A quick garnish of fresh dill on top of the dip pulls everything together beautifully. This is the kind of recipe that works just as well for a casual weeknight snack as it does for a party spread.
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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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