Peanut 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 already a crowd-pleaser — but the real star here is the creamy cashew ranch dip that ties it all together. Raw cashews are soaked and blended with lemon juice, apple cider vinegar, and a classic herb blend of dill, chives, and parsley until the result is impossibly smooth and tangy, with all the cool, herby flavor of traditional ranch. There's not a drop of peanut or peanut-derived ingredient anywhere in this recipe, so you can set it out at a party or pack it for a snack without a second thought. Store-bought dips can be a minefield of shared-facility warnings, but making this one from scratch takes the guesswork completely off the table. The blending technique is the key — a full 60 to 90 seconds on high speed transforms soaked cashews into a silky, pourable dip that nobody will believe is dairy-free. Arranged by color on a large platter with the dip nestled in the center, it looks like something from a catering spread but comes together with minimal effort. A scatter of fresh dill on top is an easy finishing touch that makes the whole thing feel a little extra special.
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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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