Nutmeg Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter piled high with crisp carrots, celery, cucumber spears, vibrant bell pepper strips, and fresh 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 completely smooth and creamy, it delivers that cool, herby ranch flavor you crave without a drop of dairy. Soaking the raw cashews first is the key step that makes the texture genuinely silky rather than grainy, so don't skip it. Dried dill, chives, parsley, garlic powder, and a splash of apple cider vinegar do all the heavy lifting on flavor, and the result tastes far more indulgent than the ingredient list suggests. Many store-bought dips and seasoning blends sneak in warm spices you may be trying to avoid, so making this from scratch gives you full control over every ingredient. The whole thing comes together with minimal effort, and arranging the vegetables by color on a big platter makes it look like you spent way more time than you actually did. Whether you're serving a crowd or just snacking through the week, this is the kind of recipe that earns a permanent spot in your rotation.
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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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