Capsaicin Free Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful platter of crisp, garden-fresh vegetables is always a crowd-pleaser, and this one comes with a creamy cashew ranch dip that genuinely steals the show. Raw cashews are soaked and blended with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley to create a dip that's rich, tangy, and completely plant-based. For anyone managing sensitivity to capsaicin, crudités platters can be a quiet minefield — store-bought dips and spice blends often sneak in chili-derived ingredients — but every component here is straightforward and easy to verify. The vegetables are naturally vibrant and satisfying on their own, and arranging them by color on a large platter makes the whole thing look like something out of a catering spread. It works beautifully as a party appetizer, an afternoon snack, or a light starter before dinner. The dip comes together in a blender in under two minutes once the cashews have soaked, so the effort is minimal for something that tastes this good.
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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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