Ginger 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 is built on a base of soaked raw cashews blended smooth with lemon juice, apple cider vinegar, garlic powder, onion powder, dill, and parsley, giving you that classic tangy ranch flavor without a single drop of dairy. A short chill in the fridge lets everything come together into a thick, spoonable dip that clings beautifully to every carrot, celery, cucumber, and bell pepper stick. Store-bought ranch dressings are notorious for sneaking in unexpected spices and additives, so making your own from scratch means you know exactly what's going into the bowl. The whole process is straightforward — soak, blend, chill, slice, and serve — and the result looks genuinely impressive on a board. Finishing with a scatter of fresh chives adds a little color and a mild oniony note that ties everything together. Whether you're prepping for a party platter or just want a satisfying afternoon snack, this one delivers crunch, creaminess, and big flavor with zero fuss.
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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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