Low Iodine Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herb-forward ranch dip — this is the kind of snack that looks impressive but comes together with almost no effort. The ranch is built on a base of blended soaked cashews, which creates a surprisingly rich and velvety texture without any dairy, eggs, or iodine-heavy ingredients that can make store-bought dips a minefield. Dill, parsley, garlic powder, and onion powder do all the heavy lifting on flavor, so the result genuinely tastes like the real thing. Carrots, celery, cucumber, and red bell pepper bring satisfying crunch and a rainbow of color to the plate, making this as visually appealing as it is delicious. A short chill in the fridge lets the dip thicken and the flavors meld, so it's worth the wait before you dig in. Whether you're putting together a snack board or need something to bring to a gathering, this one is easy to scale up and always disappears fast.
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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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