Citric Acid Free Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herb-flecked ranch dip — this is the kind of snack that disappears fast at any gathering. The dip is built on a base of soaked raw cashews blended until silky smooth, delivering that rich, cool ranch flavor without any dairy or processed additives. Avoiding citric acid can be genuinely tricky with store-bought dips and dressings, since it sneaks into ingredient lists under various names, but this one is made entirely from scratch so you know exactly what's in it. Fresh lemon juice and apple cider vinegar do the brightening work here, and both are naturally free of the additive form that causes concern. Garlic powder, onion powder, dried dill, and dried parsley layer in that classic ranch character, while a short chill in the fridge lets everything meld into something that tastes like it came from a much fancier kitchen. The veggie lineup — carrots, celery, cucumber, and red bell pepper — brings satisfying crunch and a pop of color that makes the whole spread look as good as it tastes. It's an easy, crowd-pleasing recipe you'll come back to again and again.
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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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