Pescatarian Vegan Vegetable Crudités with Cashew Ranch Dip
A platter piled high with crisp carrots, celery, cucumber spears, colorful 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 classic tangy, herby ranch flavor without a drop of dairy. Soaking the raw cashews first is the key step that makes the texture silky rather than gritty, and the combination of lemon juice, apple cider vinegar, dill, chives, and garlic powder nails that familiar ranch profile you'd expect from a bottled dressing. Since every single component here is plant-based, it fits comfortably within a pescatarian lifestyle and works just as well for anyone at the table avoiding meat or dairy. It's also a genuinely easy recipe — most of the hands-on time is just chopping vegetables and arranging them on a platter, which is oddly satisfying. Serve it as a starter, a party centerpiece, or an afternoon snack, and don't be surprised when the dip bowl is the first thing to empty.
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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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