BHA & BHT Free Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow platter of crisp carrots, celery, cucumber spears, broccoli, cauliflower, and vibrant red and yellow bell pepper strips makes for one of the most visually satisfying spreads you can put on a table. The real star, though, is the creamy cashew ranch dip — blended from soaked raw cashews, lemon juice, apple cider vinegar, and a classic lineup of dill, chives, and garlic powder until it's completely smooth and indulgent. Many store-bought dips and dressings rely on synthetic preservatives like BHA and BHT to extend shelf life, but every ingredient here is whole and straightforward, so you know exactly what you're dipping into. Soaking the cashews before blending is the key step that transforms them into a silky, dairy-free base that genuinely rivals traditional ranch. It's the kind of recipe that works just as well for a casual weeknight snack as it does laid out on a platter for a crowd. Arrange the vegetables by color for maximum visual impact, tuck the dip bowl right in the center, and finish with a scatter of fresh dill for a little extra flair.
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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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