BHA & BHT Free Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herb-forward ranch dip — this is the kind of snack that disappears fast at any gathering. The ranch is built entirely from blended soaked cashews, lemon juice, apple cider vinegar, and a classic lineup of garlic, onion, dill, and parsley, so every ingredient is something you can actually recognize and trust. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into bottled dressings and store-bought dips without much fanfare. Making the dip from scratch here means you stay completely in control of what goes into it. The cashew base blends up surprisingly silky and thick, with a tang and herbiness that honestly rivals anything from a packet. Carrots, celery, cucumber, and red bell pepper bring satisfying crunch and a rainbow of color to the plate, making this as visually appealing as it is clean to eat. Whether you're prepping a snack board for guests or just want something wholesome to munch on, this one is simple, fresh, and genuinely delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!