Mediterranean Diet Friendly Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow of crisp, colorful vegetables arranged around a creamy, herb-flecked dip is one of the most inviting things you can put on a table, and this platter delivers exactly that. The star of the show is the cashew ranch — raw cashews soaked and blended with lemon juice, apple cider vinegar, and a classic mix of dill, chives, and garlic until silky smooth. It has all the cool, tangy richness you'd expect from a good ranch dip, but it's built entirely from whole-food, plant-based ingredients that fit beautifully within a Mediterranean-style way of eating. Carrots, celery, cucumber, red and yellow bell peppers, broccoli, and cauliflower bring a satisfying crunch and a serious dose of nutrients to every bite. This kind of spread leans hard into the Mediterranean principle of eating plenty of vegetables and healthy plant fats, so you're not making any compromises on flavor or satisfaction. It works just as well as a party centerpiece as it does a weeknight snack, and the dip can be made ahead and chilled so everything is ready when you need it. A scatter of fresh dill over the top before serving makes it look like something out of a restaurant — no extra effort required.
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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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