Gluten Free Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herb-forward ranch dip — this is snack time done right. The dip 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 dairy and any wheat-based thickeners that can sneak into store-bought dressings. Every single ingredient here is naturally grain-free, so there's no substituting or label-checking required — it just works. The cashew base gets surprisingly silky after a good blitz in the blender, delivering that cool, tangy richness you want from a classic ranch without any compromise on texture. Chilling the dip for at least 15 minutes before serving is a small step that makes a big difference, letting the flavors meld and the consistency thicken up beautifully. Carrots, celery, cucumber, and red bell pepper bring a satisfying crunch and a rainbow of color to the board, making this as visually appealing as it is delicious. Whether you're putting together a party platter or just need a seriously good afternoon snack, this one is hard to beat.
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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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