Coconut Free Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herbaceous ranch dip — this is the kind of snack that disappears fast at any gathering. The dip gets its rich, velvety texture from blended soaked cashews rather than any dairy or coconut-based ingredients, so it's completely free of the tropical stuff without sacrificing that classic ranch creaminess. Garlic powder, onion powder, dried dill, and parsley bring all the familiar ranch flavor you'd expect, while a splash of lemon juice and apple cider vinegar add just the right tang. A quick chill in the fridge lets everything come together beautifully before serving. The veggie lineup — carrots, celery, cucumber, and red bell pepper — gives you a satisfying mix of crunch and color that makes the whole platter look as good as it tastes. It's an easy, crowd-pleasing option that works just as well for a casual weeknight snack as it does for a party spread.
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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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