Eggless Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herby ranch dip — this is the kind of snack that disappears fast at any gathering. The ranch is built on a base of soaked raw cashews blended smooth with lemon juice, apple cider vinegar, garlic, onion, dill, and parsley, which means it's completely free of eggs and dairy without sacrificing that thick, cool, cling-to-your-veggie texture you want. Most store-bought ranch dressings sneak in egg yolks or mayo, so making your own from scratch is genuinely the easiest way to sidestep that. A short chill in the fridge lets the flavors bloom and the dip firm up to the perfect consistency. The veggie lineup — carrots, celery, cucumber, and red bell pepper — brings a satisfying mix of crunch, sweetness, and freshness to every bite. Finish with a scatter of fresh chives and you've got a snack board 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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