Oats 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 blended soaked cashews, which creates a lusciously smooth, dairy-free ranch without a drop of buttermilk or sour cream in sight. Garlic powder, onion powder, dried dill, and parsley do all the heavy lifting on flavor, and a chill in the fridge lets everything meld into something that genuinely tastes like the real deal. Store-bought dips can be a minefield of hidden grains and thickeners, so making your own from scratch means you know exactly what's going in the bowl. Carrots, celery, cucumber, and red bell pepper give you a satisfying crunch and a rainbow of color that makes the whole platter look as good as it tastes. It comes together with minimal effort and just a blender, making it an easy win for parties, meal prep, or an afternoon snack that actually feels indulgent.
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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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