Yeast Free Vegan Vegetable Crudités with Cashew Ranch Dip
A platter of crisp, colorful vegetables is always a crowd-pleaser, and this one comes with a creamy cashew ranch dip that genuinely steals the show. The dip gets its rich, velvety texture from soaked raw cashews blended smooth with lemon juice, apple cider vinegar, and a classic lineup of ranch-style herbs — no dairy, no yeast, and no compromise on flavor. Apple cider vinegar does the heavy lifting here in place of any fermented or yeast-derived ingredients, giving the dip that familiar tangy kick without anything that could be a concern. Carrots, celery, cucumber, bell peppers, broccoli, and cauliflower bring a rainbow of crunch to the platter, and arranging them by color makes the whole thing look like it belongs on a catering table. It's the kind of recipe that works just as well for a casual weeknight snack as it does for entertaining, since the dip can be made ahead and chilled while you prep the vegetables. Fresh dill on top adds a finishing touch that makes it feel a little extra special without any 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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