Xanthan Gum 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 ties everything together. Soaked raw cashews blended with lemon juice, apple cider vinegar, and a classic combination of dill, chives, garlic, and onion powder creates a dressing-style dip that is genuinely creamy without a single stabilizer or thickener in sight. That matters because so many store-bought vegan dips and dressings rely on xanthan gum to achieve that smooth, pourable texture — here, the cashews do all the heavy lifting on their own. The result is a dip that feels indulgent and ranch-forward while staying completely clean on the ingredient list. Arranging the vegetables by color on a large platter makes this as visually striking as it is delicious, which means it doubles beautifully as a party appetizer or an easy weeknight snack spread. A finishing scatter of fresh dill over the dip adds a bright, herby pop that makes the whole thing look like it came from a catering 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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