Soy Free Vegan Vegetable Crudités with Cashew Ranch Dip
A rainbow platter of 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 creamy cashew ranch dip — blended from soaked raw cashews, lemon juice, apple cider vinegar, and a classic lineup of dill, chives, and garlic powder until it's completely smooth and indulgent. Many store-bought dips and dressings sneak in soy-based oils or additives, so making your own from scratch means you know exactly what's in the bowl. Soaking the cashews first is the key step that unlocks that silky, pourable texture — no dairy, no soy, just pure plant-based richness. The vegetables are arranged by color on a large platter, which makes the whole thing look like it took way more effort than it actually did. Whether you're hosting a party or just want a satisfying snack situation, this is the kind of recipe that earns compliments without stressing you out.
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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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