Paleo 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 already a crowd-pleaser — but the real star here is the creamy cashew ranch dip that ties it all together. Raw cashews soaked in boiling water and blended with lemon juice, apple cider vinegar, and a classic blend of dill, chives, and garlic create a dip that is genuinely rich and tangy, with none of the dairy or processed ingredients that make store-bought ranch a no-go for grain-free, whole-food eating. It tastes indulgent in the best possible way, and nobody at the table will guess it came from a handful of nuts and a blender. The vegetable lineup keeps things colorful and satisfying, offering a range of textures from crunchy to crisp that make every dip worth it. This kind of recipe is a reminder that eating clean does not mean eating boring — it just means being a little more intentional about what goes into the bowl. Arrange everything on a big platter and it doubles as a genuinely impressive appetizer or party spread without any last-minute stress.
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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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