High Fructose Corn Syrup Free Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow platter of crisp carrots, celery, cucumber spears, vibrant bell pepper strips, and fresh broccoli and cauliflower florets is hard to beat for a crowd-pleasing spread. The real star, though, is the cashew ranch dip — blended from soaked raw cashews, lemon juice, apple cider vinegar, and a classic lineup of dill, chives, and garlic powder until it's impossibly smooth and creamy. Store-bought dips and dressings are notorious for sneaking in sweeteners that have no business being there, so making your own from scratch puts you completely in control of every ingredient. Soaking the cashews first is the key step that transforms them into a silky, pourable base that genuinely rivals any bottled ranch you've ever tried. Every component here is whole, recognizable, and naturally free of processed sweeteners — no label-reading required. Arrange the vegetables by color on a large platter and nestle the dip in the center for a presentation that looks like it took far more effort than it actually 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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