Cinnamon Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter of crisp, colorful vegetables is always a crowd-pleaser, and this one comes with a creamy cashew ranch dip that genuinely steals the show. Soaking raw cashews in boiling water and blending them with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley creates a dip that's rich, tangy, and surprisingly close to the bottled stuff — without any of the mystery ingredients. For anyone navigating a cinnamon sensitivity, store-bought dips and seasoning blends can be a minefield, since warming spices have a way of sneaking into unexpected places. Every single component here is straightforward and easy to verify, so you can dip with total confidence. The vegetable lineup — carrots, celery, cucumber, broccoli, cauliflower, and two colors of bell pepper — brings serious crunch and a gorgeous spread of color to any table. It works just as well as a weeknight snack as it does at a party, and the dip can be made ahead and chilled while you prep the vegetables. Garnish with a little fresh dill and you've got something that looks like it took way more effort than it did.
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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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