Lupin Free Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful spread of crisp carrots, celery, cucumber spears, bell pepper strips, broccoli, and cauliflower arranged around a creamy dip is one of those crowd-pleasing platters that looks far more impressive than the effort it takes to pull together. The star of the show is the cashew ranch — raw cashews soaked and blended with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley until completely smooth and velvety. It delivers that cool, tangy ranch flavor you crave without any dairy, and because every ingredient is straightforward and whole, there's no need to scan labels for hidden legume-based fillers or flour additives that can sneak into store-bought dips. Lupin, which increasingly shows up in plant-based and gluten-free products as a protein booster, simply has no place in this recipe — it's clean from start to finish. The prep is mostly chopping and blending, making this an approachable dish whether you're putting together a party platter or just want a satisfying snack situation for the week. Grouping the vegetables by color on a large platter makes the whole thing look stunning, and a scatter of fresh dill over the dip adds a bright finishing touch.
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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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