Vegetarian Vegan Vegetable Crudités with Cashew Ranch Dip
A platter of crisp, colorful vegetables is always a crowd-pleaser, but the real star here is the creamy cashew ranch dip that pulls everything together. Raw cashews are soaked, then blended with lemon juice, apple cider vinegar, and a classic combination of dill, chives, garlic, and onion powder until the result is completely smooth and surprisingly rich — no dairy required. It hits every note you want from a good ranch: tangy, herby, and thick enough to coat every vegetable on the way to your mouth. Carrots, celery, cucumber, broccoli, cauliflower, and two colors of bell pepper give you a gorgeous spread with plenty of crunch and natural sweetness in every bite. Arranging each vegetable in its own section on a large platter makes the whole thing look like you put in way more effort than you actually did. A scatter of fresh dill over the dip at the end is a small touch that makes it feel genuinely special. Whether you're feeding a crowd or just want a satisfying snack situation ready in the fridge, this one delivers.
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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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