Beef Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter of crisp, colorful vegetables is always a crowd-pleaser, and this one earns its place at any table with a creamy cashew ranch dip that genuinely rivals the bottled stuff. Soaking raw cashews in boiling water and blending them smooth with lemon juice, apple cider vinegar, and a classic herb blend creates a dip that's rich, tangy, and satisfying without a drop of dairy or anything animal-derived. The rainbow of carrots, celery, cucumber, bell peppers, broccoli, and cauliflower gives you crunch and freshness in every bite, and the color contrast makes the whole platter look like it took way more effort than it did. This is the kind of recipe that works beautifully for parties, meal prep snacking, or an easy appetizer when you want something that feels a little elevated. Because every single ingredient here is plant-based and straightforward, there's no need to scrutinize labels or worry about hidden animal products sneaking into your spread. Finish it with a scatter of fresh dill over the dip and you've got something that looks gorgeous and tastes even better.
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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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