Honey Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter of crisp, colorful vegetables is always a crowd-pleaser, and this one earns its place at the table with a creamy cashew ranch dip that genuinely rivals anything you'd find in a bottle. The dip comes together by soaking raw cashews until soft, then blending them with lemon juice, apple cider vinegar, and a classic lineup of ranch seasonings — onion powder, garlic, dill, chives, and parsley — until the result is completely smooth and rich. No dairy, no sweeteners, no shortcuts. Many store-bought dressings and dips sneak in honey as a flavor booster, so making your own means you stay in full control of every ingredient. The vegetable spread itself is a rainbow of carrots, celery, cucumber, red and yellow bell peppers, broccoli, and cauliflower — arranged by color for that satisfying visual contrast that makes people actually want to reach in. It's the kind of appetizer that disappears fast at parties, yet requires almost no cooking skill to pull off. A garnish of fresh dill on top of the dip is a small touch that makes the whole platter look like it came from a catering spread.
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!