A Veggie Wreath & Vegan Ranch Dip

It’s easier than you think to eat an entire day’s worth of calories just in the snacks at holiday parties, gatherings and functions. But going to a party doesn’t have to equal nibbling endlessly on high-calorie, low-nutrient dense food. The best way to avoid overeating the junk is to bring a healthy plate to share at a party. This vegetable wreath offers an array of micronutrients that are low-calorie and full of healthy fiber with a bit of zing from the healthy plant-based dip. You can lightly blanch your vegetables or plate them up raw for a colorful and festive platter.


  • 1 head of broccoli
  • 1 red pepper
  • Handful of snow peas
  • Handful of sugar snap peas
  • 1 carrot
  • 1 cucumber

Note: You can use any vegetables that are available to you and this is a great way to use up any leftover vegetables in your fridge.

Ranch Dip:

  • 1 cup of cashews
  • ½ cup of water
  • ½ tsp of salt
  • 1 Tbsp of wholegrain mustard
  • ½ tsp cracked black pepper
  • 2 Tbsp of lemon juice
  • ½ tsp of powdered onion
  • ½ tsp of powdered garlic
  • ¼ tsp of paprika
  • 2 Tbsp parsley chopped


  1. Wash and chop the vegetables to your liking.
  2. For the dip: blend the cashews and water until a smooth consistency is formed.
  3. Add in the remaining ingredients from the ranch dip until well combined.
  4. Arrange the vegetables around the platter and the ranch dip in a bowl in the middle to form a vegetable wreath.
  5. This can be stored in an airtight container for up to five days.

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6-8


Cashews – blanched almonds, macadamias

Lemon Juice – apple cider vinegar