Walnut 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 soaked raw cashews blended smooth with lemon juice, apple cider vinegar, garlic, onion, dill, and parsley, delivering that classic tangy ranch flavor without a drop of dairy. Store-bought dips can be a minefield of hidden ingredients and shared-facility warnings, so blending your own from scratch puts you fully in control of what goes into the bowl. The cashew base whips up silky and thick, coating every carrot, celery, cucumber, and bell pepper strip in something genuinely craveable. A short chill in the fridge lets the flavors bloom and the dip tighten to the perfect consistency — patient, but absolutely worth it. Finished with a scatter of fresh chives, it looks as good as it tastes and works equally well as a party platter centerpiece or a weekday afternoon snack.
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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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