Macadamia Free Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow platter of crisp carrots, celery, cucumber spears, vibrant bell peppers, and fresh broccoli and cauliflower florets is the kind of spread that disappears fast at any gathering. The real star, though, is the creamy cashew ranch dip — blended smooth from soaked raw cashews, lemon juice, apple cider vinegar, and a classic lineup of dill, chives, and garlic powder. It delivers that cool, herby ranch flavor you crave without a drop of dairy, making it a genuinely satisfying option for plant-based eaters and curious omnivores alike. Cashews blend into an incredibly silky base, so there's no graininess — just rich, velvety dip that clings perfectly to every vegetable on the platter. Because the recipe relies entirely on cashews rather than macadamia nuts, you can enjoy every bite without any concern about that particular tree nut showing up where it doesn't belong. Arranging the vegetables by color and type on a large platter makes this as visually impressive as it is delicious, whether you're hosting a party or just upgrading your weeknight snacking. A scatter of fresh dill over the top is a small touch that makes the whole thing look like it came straight from a restaurant kitchen.
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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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