Ginger Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter of crisp, colorful vegetables is always a crowd-pleaser, and this one earns extra points for the dreamy cashew ranch dip sitting right in the center. The dip is made by soaking raw cashews until soft, then blending them with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley — the result is silky, tangy, and genuinely hard to stop eating. Because every single ingredient is naturally free of ginger, there's no label-scanning or substitution stress involved; it's clean and straightforward from start to finish. The vegetable lineup — carrots, celery, cucumber, broccoli, cauliflower, and two colors of bell pepper — brings serious crunch and a rainbow of color that makes the whole platter look like it belongs at a fancy party. Arranging each vegetable in its own little cluster on the board takes barely any effort but looks incredibly intentional. This is the kind of appetizer or snack spread that disappears fast, whether you're feeding a crowd or just treating yourself to something fresh and satisfying.
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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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