Carrageenan Free Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful platter of crisp carrots, celery, cucumber spears, vibrant bell peppers, and tender broccoli and cauliflower florets is the kind of spread that disappears fast at any gathering. The real star, though, is the cashew ranch dip — blended until completely smooth and creamy, it delivers that classic herby, tangy ranch flavor without a drop of dairy or any of the thickeners and stabilizers that sneak into so many store-bought dressings and dips. Carrageenan, a common additive in packaged dairy alternatives and bottled dressings, is nowhere near this recipe — every ingredient is whole, simple, and straightforward. Soaking the raw cashews before blending is the key step that gives the dip its luxuriously silky texture, with lemon juice and apple cider vinegar adding the bright, tangy backbone you expect from a good ranch. Dried dill, chives, and parsley round out the flavor so it tastes genuinely familiar, not like a compromise. It comes together with minimal effort and looks stunning on the table, making it just as fitting for a casual weeknight snack as it is for entertaining.
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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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