Anti Inflammatory Vegan Veggie Sticks with Ranch
Crunchy, colorful, and genuinely satisfying, this snack plate is the kind of thing you can feel good about reaching for any time of day. The real star is the cashew-based ranch dip — soaked raw cashews blended with lemon juice, apple cider vinegar, garlic, onion, and dill create a creamy, tangy dip that rivals anything from a bottle, without the inflammatory seed oils or artificial additives that tend to sneak into store-bought versions. Carrots, celery, cucumber, and red bell pepper bring a natural rainbow of antioxidants and fiber to the plate, making every bite work a little harder for your body. The apple cider vinegar and fresh lemon juice do double duty here, brightening the flavor while also contributing compounds that support a balanced internal environment. Chilling the dip for at least 15 minutes before serving is a small step that makes a big difference — the flavors deepen and the texture firms up into something genuinely luxurious. Whether you're meal-prepping for the week or just need a quick, nourishing snack, this one comes together with minimal effort and zero compromise on taste.
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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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