Fish Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter piled high with crisp carrots, celery, cucumber spears, rainbow bell pepper strips, and fresh broccoli and cauliflower florets is already a crowd-pleaser — but the real star here is the cashew ranch dip that pulls it all together. Raw cashews are soaked and blended with lemon juice, apple cider vinegar, and a classic blend of dill, chives, and garlic until the result is impossibly creamy and tangy, no dairy required. It tastes remarkably close to the bottled ranch you grew up with, minus any of the hidden ingredients that can make store-bought dips a concern. The whole spread is built entirely from plants, so there's zero chance of fish-derived additives, anchovies, or Worcestershire sneaking in the way they sometimes do in creamy dressings. Arranging the vegetables by color on a large platter makes this as visually stunning as it is delicious, which means it doubles beautifully as a party centerpiece or a simple weeknight snack board. A garnish of fresh dill on top of the dip is a small touch that makes the whole thing look like it came from a catering spread.
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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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