Low Sodium Vegan Veggie Sticks with Ranch

Total time50 min

Prep time20 min

Cook time0 min

Low Sodium Vegan Veggie Sticks with Ranch

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Ingredients

4 servings

For the ranch dip

1 cup raw cashews, soaked in cold water for 30 minutes, then drained
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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½ cup water
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
½ tsp dried parsley
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the veggie sticks

3 medium carrots, peeled and cut into sticks
3 stalks celery, cut into sticks
1 medium cucumber, cut into sticks
1 medium red bell pepper, seeded and cut into strips

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Soak the cashews in cold water for 30 minutes, then drain and discard the soaking water.
2
Add the drained cashews, water, lemon juice, apple cider vinegar, garlic powder, onion powder, dried dill, dried parsley, salt, and black pepper to a blender. Blend on high until completely smooth and creamy, about 1–2 minutes, scraping down the sides as needed. The dip should be thick enough to coat a spoon but still pourable — add water 1 tsp at a time if it is too thick.

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