Legume Free Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful spread of crisp carrots, celery, cucumber spears, bell pepper strips, and fresh broccoli and cauliflower florets makes this platter as beautiful to look at as it is satisfying to eat. The real star, though, is the creamy cashew ranch dip — blended from soaked raw cashews with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley that tastes remarkably close to the buttermilk version you grew up with. Because the dip is built entirely on nuts rather than beans or legumes, it sidesteps the usual plant-based dip pitfalls without sacrificing any of that cool, tangy richness. Soaking the cashews first is the key step — it softens them enough to blend completely smooth in under two minutes, giving you a dip with zero grainy texture. The whole thing comes together with minimal prep, and arranging the vegetables by color on a big platter makes it genuinely impressive for a party or a casual snack spread. Garnish with a little fresh dill on top and it looks like something from a catering table, even though the effort is minimal.
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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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