Anti Inflammatory Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow platter of crisp, colorful vegetables is one of the most satisfying things you can put on a table, and this version takes it to the next level with a creamy, herb-packed cashew ranch dip that genuinely rivals anything from a bottle. Raw cashews, soaked and blended smooth, create a rich base that's completely dairy-free and loaded with healthy fats — exactly the kind of ingredient that earns its place in an anti-inflammatory kitchen. Lemon juice and apple cider vinegar brighten the whole thing up, while dried dill, chives, and parsley give it that classic ranch flavor you're craving without any of the processed additives. The vegetables themselves — carrots, celery, cucumber, broccoli, cauliflower, and two colors of bell pepper — are some of the most nutrient-dense, inflammation-fighting produce you can reach for. Arranging them by color on a big platter makes this feel like a centerpiece, not just a snack. It comes together with minimal cooking, just some soaking, blending, and chopping, so it's as low-effort as it is impressive. Whether you're setting out a spread for guests or meal-prepping something to snack on through the week, this is the kind of recipe that makes eating well feel genuinely easy.
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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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