Brazil Nut Free Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow platter of crisp carrots, celery, cucumber spears, vibrant bell peppers, and tender broccoli and cauliflower florets makes for a snack spread that looks as impressive as it tastes. The real star, though, is the creamy cashew ranch dip — blended smooth from soaked raw cashews, lemon juice, apple cider vinegar, and a classic lineup of dill, chives, and garlic powder. It delivers that cool, herby ranch flavor without a drop of dairy, making it a genuinely satisfying option for plant-based eaters who don't want to compromise on taste. Store-bought vegan dips can be a minefield of unexpected tree nut additions, but this one is built entirely from ingredients you control, with cashews as the only nut in sight — no brazil nuts anywhere in the mix. The technique is simple: soak, blend, chill, and arrange — no cooking required beyond boiling a kettle of water. Grouping the vegetables by color on a large platter turns this into a centerpiece-worthy dish that works equally well for a casual afternoon snack or a party appetizer spread. A scatter of fresh dill over the dip at the end ties the whole thing together beautifully.
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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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