Hazelnut Free Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful platter of crisp carrots, celery, cucumber spears, vibrant bell pepper strips, and tender 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 lineup of dill, chives, and garlic create a dip that is genuinely rich and tangy, with none of the dairy you'd find in a traditional ranch. For anyone navigating tree nut sensitivities, it's worth noting that this recipe relies entirely on cashews and steers completely clear of hazelnuts, making it a safe and satisfying choice. The blending process is key — a full 60 to 90 seconds on high speed transforms those soaked cashews into something silky smooth that you'd never guess was plant-based. 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 better snack spread at home. A little fresh dill scattered over the top of the dip adds a finishing touch that looks like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!