Cinnamon Free Vegan Veggie Sticks with Ranch
Crisp, colorful, and genuinely satisfying, this snack plate is the kind of thing that disappears fast at any gathering. The real star is the cashew-based ranch dip — blended smooth with lemon juice, apple cider vinegar, garlic, onion, dill, and parsley, it delivers that creamy, tangy ranch flavor without a drop of dairy. Soaking the cashews first is the key step that makes the texture luxuriously thick and scoopable rather than grainy. A short chill in the fridge lets the herbs bloom and the dip tighten up just enough to cling perfectly to every veggie stick. Carrots, celery, cucumber, and red bell pepper bring a satisfying crunch and a rainbow of color to the board. Store-bought dips and seasoning packets can be surprisingly tricky to vet for hidden spices, so making this from scratch means you know exactly what's in every bite. Finish with a scatter of fresh chives and you've got a snack that looks as good as it tastes.
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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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