Rice 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 cashew ranch dip that pulls everything together. Raw cashews are soaked, then blended with lemon juice, apple cider vinegar, and a classic ranch herb blend of dill, chives, and parsley until the result is impossibly smooth and creamy. It delivers that cool, tangy ranch flavor you crave without a drop of dairy or any grain-based thickeners sneaking in. Store-bought dips can be surprisingly tricky to navigate when you're avoiding rice-derived ingredients like rice starch or rice flour, which often show up as stabilizers — this one is completely homemade and straightforward. The ingredient list is short, the technique is simple, and the blender does most of the heavy lifting. Arranged on a big platter with the dip nestled in the center, it looks genuinely impressive for a party spread or a casual snack situation. A little fresh dill on top makes it feel finished and restaurant-worthy with almost zero extra effort.
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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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