MSG Free Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow platter of crisp carrots, celery, cucumber spears, vibrant bell peppers, and tender broccoli and cauliflower florets is the kind of spread that disappears fast at any gathering. The real star, though, is the cashew ranch dip — blended until silky smooth with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley that delivers every bit of that familiar ranch flavor. Store-bought dips and seasoning packets are notorious for hiding flavor enhancers you'd rather avoid, so making this from scratch puts you fully in control of every ingredient. Soaking the raw cashews before blending is the key step that transforms them into a genuinely creamy, luxurious base without any dairy or additives. The whole thing comes together with pantry staples and a blender, making it far less fussy than it looks on the platter. Arranged by color and type, the vegetables make for a stunning centerpiece that feels festive and intentional, not like an afterthought. Whether you're hosting a crowd or just snacking through the week, this is the kind of clean, flavorful food that makes eating well feel genuinely exciting.
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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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