Vegetarian Vegan Veggie Sticks with Ranch
Crisp, colorful veggie sticks paired with a creamy, herby dip — this is the kind of snack that disappears fast at any gathering. The ranch dip is built entirely from blended raw cashews, which creates a surprisingly rich and velvety texture without a drop of dairy. Lemon juice, apple cider vinegar, garlic powder, onion powder, dried dill, and parsley all come together to nail that classic ranch flavor you know and love. Chilling the dip for at least 15 minutes before serving is the small step that makes a big difference, letting the flavors meld and the consistency thicken just right. The veggie lineup — carrots, celery, cucumber, and red bell pepper — brings a satisfying crunch and a pop of color to the plate. It's a genuinely crowd-pleasing option that works as an appetizer, an afternoon snack, or a party spread centerpiece. Fresh chives on top make it look like you put in way more effort than you actually did.
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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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