Low Iodine Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful platter of crisp, fresh vegetables is one of the most satisfying things you can set on a table, and this one delivers on both looks and flavor. The real star is the cashew ranch dip — soaked raw cashews blended with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley create a dressing that's genuinely creamy and tangy without any dairy in sight. For anyone navigating a low-iodine approach, this recipe is a natural fit because it skips the usual culprits like dairy, seafood, and iodized salt, relying instead on whole plant ingredients and simple seasonings. Carrots, celery, cucumber, broccoli, cauliflower, and two colors of bell pepper give you a rainbow of textures and a satisfying crunch with every dip. Arranging everything by color on a large platter makes it look like something from a catered spread, even though the prep is completely straightforward. The dip can be made ahead and chilled, which actually improves the flavor as the herbs settle in — making this a smart choice for entertaining or meal prepping snacks for the week.
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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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