Almond Free Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herb-packed ranch dip — this is the kind of snack that disappears fast at any gathering. The dip gets its rich, velvety texture from blended raw cashews, which create a dairy-free base that's genuinely thick and satisfying without a drop of cream or buttermilk. Garlic powder, onion powder, dried dill, and parsley bring all the classic ranch flavor you'd expect, while a splash of lemon juice and apple cider vinegar add just the right tang. Since the whole recipe is built around cashews rather than almonds or almond-based products, it's a worry-free choice for anyone navigating tree nut sensitivities specific to almonds. A quick chill in the fridge lets the flavors meld and the dip firm up beautifully before serving. Arrange the carrots, celery, cucumber, and red bell pepper on a board and you've got a snack spread that looks impressive but comes together with almost no effort.
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Learn more →Ingredients
4 servings
For the ranch dip
- 1 cup raw cashews, soaked in cold water for 30 minutes, then drained
- 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
- 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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