Pecan Free Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow platter of crisp carrots, celery, cucumber spears, bell pepper strips, broccoli, and cauliflower 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 in boiling water, then blended with lemon juice, apple cider vinegar, and a classic blend of dill, chives, garlic, and onion powder until the result is impossibly smooth and tangy. It tastes remarkably close to the buttermilk ranch you grew up with, and nobody at the table will miss the dairy. This is the kind of appetizer that disappears fast at parties, and it works just as well as an afternoon snack or a light starter before dinner. Because every ingredient is straightforward and easy to find, there's no stress about hidden additives or cross-contamination from tree nuts you're trying to avoid — cashews are doing all the heavy lifting here, and they do it beautifully. Garnish with a little fresh dill for a finishing touch that makes the whole platter look like it came from a catering spread.
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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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