Coconut Free Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful platter of crisp carrots, celery, cucumber spears, vibrant bell pepper strips, and fresh broccoli and cauliflower florets is already a crowd-pleaser — but the real star here is the creamy cashew ranch dip that ties it all together. Soaked raw cashews blended with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley create a dip that is genuinely rich and tangy without a drop of dairy or coconut-based cream. Many store-bought vegan dips and creamy sauces lean heavily on coconut milk or coconut cream as a base, so making your own from scratch is the smartest way to keep things completely free of it. The blending process is key — a full 60 to 90 seconds on high speed transforms the soaked cashews into something silky smooth that rivals any conventional ranch you've had. Arranging the vegetables by color on a large platter makes this as visually impressive as it is delicious, whether you're setting it out for a party or just building a satisfying snack spread at home. Fresh dill scattered over the top of the dip adds a bright finishing touch that makes the whole thing feel a little extra special.
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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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