A rainbow platter of crisp carrots, celery, cucumber spears, vibrant bell peppers, broccoli, and cauliflower is already a crowd-pleaser — but it's the creamy cashew ranch dip that makes this spread genuinely irresistible. Soaked raw cashews blended with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley create a dip that's rich, tangy, and surprisingly close to the buttermilk ranch you grew up with. The whole thing is built entirely from whole, unprocessed ingredients, so there's no need to scrutinize labels for hidden preservatives or cured-meat derivatives that often sneak into store-bought dips and party platters. Arranging the vegetables by color on a large platter makes for a stunning presentation that looks like you put in way more effort than you actually did. It works beautifully as an appetizer, a light lunch, or a snack board centerpiece that genuinely gets people excited to eat their vegetables.
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 →6 servings
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
