Chicken Free Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow of crisp, colorful vegetables arranged around a creamy, herb-flecked dip is one of those spreads that disappears faster than you'd expect at any gathering. The star here is the cashew ranch — soaked raw cashews blended smooth with lemon juice, apple cider vinegar, onion powder, garlic, dill, chives, and parsley until it's genuinely thick and tangy in a way that rivals any bottled dressing. Carrots, celery, cucumber spears, red and yellow bell pepper strips, broccoli, and cauliflower florets give you a full spectrum of textures and flavors, so every dip feels a little different. Everything on this platter is entirely plant-based, meaning there's zero concern about any poultry or animal proteins sneaking in through a sauce or seasoning blend. The prep is straightforward — a quick soak for the cashews, some chopping, and a high-speed blend — and the result looks genuinely impressive when you fan the vegetables out by color on a large platter. It works equally well as a party appetizer, a snack board for movie night, or a light starter before a bigger meal. Fresh dill scattered over the dip at the end adds a little brightness that makes the whole thing feel finished and intentional.
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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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