Vegan Vegetable Crudités with Cashew Ranch Dip
That creamy, herb-flecked ranch dip is the real star here — and the fact that it's built entirely from blended cashews means it's every bit as rich and satisfying as the dairy-based version. Soaking the cashews first is the key step that makes the blender do its job, resulting in a silky-smooth dip with no grainy texture whatsoever. Lemon juice, apple cider vinegar, onion powder, garlic powder, dill, chives, and parsley all come together to nail that classic ranch flavor without a drop of buttermilk or sour cream in sight. The vegetable spread itself is a riot of color — carrot sticks, celery, cucumber spears, red and yellow bell pepper strips, broccoli, and cauliflower florets arranged on a platter for maximum visual impact. This platter serves six, making it an ideal appetizer or snack board for a crowd. Everything is naturally whole-food and plant-based, so you can set it out at a gathering and feel confident that it works for everyone at the table.
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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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