Rinse all vegetables under cold running water. Pat dry with a clean towel or spin in a salad spinner.

Wash and prep

Peel the carrots. Trim the ends and cut each carrot into 3–4 lengthwise sticks (about 3–4 inches long) so pieces are easy to pick up. If carrots are very thick, quarter them lengthwise first.

Peel and trim carrots

Trim the cucumber ends, then cut it in half lengthwise. If seeded and watery, scoop seeds out with a spoon. Cut each half into 3–4 sticks similar length to the carrots.

Cut cucumber

Cut peppers in half, remove seeds and membranes, then slice each half into 4–6 strips about the same length as other veggies.

Prepare bell peppers

Trim celery stalks and cut into sticks roughly the same length as the carrots. Slice radishes into quarters or halves depending on size so they’re bite-sized and easy to spear.

Slice celery and radishes

Arrange all veggie sticks on a platter or in individual serving cups. Add snap peas and cherry tomatoes whole. Cover and chill in the refrigerator while making the ranch to let flavors stay crisp.

Arrange and chill

In a medium bowl, whisk together the vegan mayonnaise and unsweetened plain non-dairy yogurt until smooth and homogenous.

Combine base

Stir in the apple cider vinegar and lemon juice. Add dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper. Whisk until fully incorporated.

Add acid and seasonings

Taste and add maple syrup or agave if you want to balance acidity. If the dressing is too thick for dipping, whisk in water 1 teaspoon at a time until you reach a thick but scoopable consistency.

Adjust sweetness and texture

Cover and refrigerate the ranch for at least 15 minutes to allow the dried herbs to rehydrate and flavors to meld. Stir again before serving. If you have fresh chives, stir half into the ranch and reserve the rest for garnish.

Rest for flavor

Place the chilled veggie sticks around a bowl of chilled vegan ranch or portion into individual cups with a dollop of ranch in the center. Sprinkle reserved fresh chives and a pinch of sea salt over the veggies if desired. Serve immediately.

Storage: Cover leftover ranch and refrigerate up to 5 days. Store cut vegetables airtight and use within 2–3 days for best crunch.

carrots

English cucumber

red bell pepper

yellow bell pepper

celery stalks

radishes

snap peas

cherry tomatoes

vegan mayonnaise

unsweetened plain non-dairy yogurt (soy or coconut based)

apple cider vinegar

lemon juice

dried dill

dried parsley

garlic powder

onion powder

salt

black pepper

maple syrup or agave (optional, to balance acidity)

water (to thin, optional)

fresh chives (optional)

sea salt (for sprinkling)

VEGGIE STICKS

Make VEGGIE STICKS Recipe in just 25m. with vegan ranch

Veggie Sticks Recipe

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