Mushroom Free Vegan Vegetable Crudités with Cashew Ranch Dip
A colorful spread of crisp carrots, celery, cucumber spears, vibrant bell peppers, and tender broccoli and cauliflower florets makes this platter as gorgeous to look at as it is satisfying to eat. The real star, though, is the creamy cashew ranch dip — blended from soaked raw cashews with lemon juice, apple cider vinegar, and a classic blend of dill, chives, and garlic until it's completely smooth and indulgent. It delivers that cool, herby ranch flavor you crave without any dairy, and every single ingredient is straightforward and easy to find. For anyone navigating a mushroom-free lifestyle, this kind of crowd-pleasing appetizer can be surprisingly tricky to source ready-made, since many store-bought dips and dressings sneak in unexpected fungi-derived ingredients. Making it from scratch here means you know exactly what's in the bowl. Arrange everything on a big platter with the dip nestled in the center and you've got a showstopper that works for parties, game days, or just a seriously satisfying snack spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!