Nitrate & Nitrite Free Vegan Vegetable Crudités with Cashew Ranch Dip
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.
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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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