Soy Free Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herbaceous 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 soy-based ingredients without sacrificing any of that classic ranch richness. Most store-bought vegan dressings and dips lean heavily on soy protein or soy-derived emulsifiers, so making your own from scratch is genuinely the cleanest route. A short chill in the fridge lets the flavors bloom and the texture thicken into something that clings beautifully to every carrot, celery, cucumber, and bell pepper strip. The veggie lineup is bright and satisfying — sweet carrots, cool cucumber, crisp celery, and that pop of red pepper make the platter as pretty as it is crunchy. A scatter of fresh chives over the top is optional but adds a little something extra if you have them on hand. Whether you're prepping a party spread or just want a genuinely good afternoon snack, this one delivers every single time.
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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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