FIRST THINGS FIRST, yes, crudites is correctly spelled “crudités”, but unfortunately the title font we’ve chosen doesn’t allow accent marks! Sorry, had to get that out of the way (grammar freak/English major, here)!
Anyone that’s been to our house for a dinner party (or any occasion, really) can confirm that we’re big on the colorful fruit & veggie trays. Can you blame us? They’re such an easy and healthy way to spruce up any appetizer spread, and the more color, the larger variety of nutrients. We’ve always joked that we should go into the platter catering business – our friends and family love them!
The Crudité Platter is (clearly) heavily influenced by Spring produce (yay!), including peas, gorgeous radishes, carrots and green beans. Because every good platter needs an equally delicious dip, we decided to play around with a recipe for vegan ranch. I’ve never been the hugest ranch fan, but I think it’s because of how processed it typically is. This homemade (dairy free) version, however, way surpassed any store bought ranch I’ve had in the past. Plus, it’s easy enough to whip up in five minutes (no blender required!).
Give it a try next weekend for your Easter brunch, or any other Spring-related weekend activities you have planned!
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No blender needed to make this easy vegan ranch. Best paired with fresh vegetables!
Ingredients
- 1/2 cup plain cashew (or other nondairy) yogurt
- 1 tbsp nut milk
- 1 tsp apple cider vinegar
- 1/4 + 1/8 tsp salt
- 1/4 + 1/8 tsp garlic powder
- 1/4 + 1/8 tsp onion powder
- 1/8 tsp white pepper
- 1 tbsp fresh chives
- 1 tbsp fresh parsley
- 1/2 tbsp fresh dill
Instructions
- Chop herbs finely. In a medium bowl, whisk together yogurt, nut milk and apple cider vinegar until smooth. Add in herbs and spices and whisk or stir well. Enjoy with fresh vegetables!
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