You can snack on just about any vegetable. After a while, though, eating carrot sticks and celery can get old. Look at different ways to do that snacking, if you must snack.
Thinly slice radishes (particularly the larger ones, turnips, or beets with a mandoline, and top them with a dab of pate from last night's dinner, a pesto sauce, or a raw vegan "cheez". If you have a dehydrator, you can turn leftovers into fabulous snacks (my personal favorite is one I make up every time I make "spaghetti": I make sure I have an extra zucchini, which I slice up on the mandoline, then I put a spoonful of the spaghetti sauce on top, and dehydrate overnight. I store and carry these in a plastic sandwich box, and usually enjoy them as a lunch the next day.)
A nice, easy cheez recipe which works well as a salad dressing, a dip, or an ingredient for more adventurous recipes is this cheddar "cheez" (it really does have a cheddar-ish flavor)
Cashew Cheddar Cheez
1 C raw cashews
1/3 large orange or red bell pepper
Juice of one lemon
1 t onion powder
1/2 t sea salt
Put all ingredients in blender with water just to cover the
cashews, and blend together.
I like spicy, so I usually add 1 T chili seasoning. I have also added 1 T curry powder from time to time.
You can vary the thickness by using more or less water.
This cheez can be used as a sauce on raw "pasta" or "pizza", or
to spread on crackers, or as a dip for corn chips. It is versatile.
If you find you have too much, dehydrate what you cannot get to -- just spread it on a dehydrator teflex sheet and dehydrate until it is of a “hard” cheese consistency. (when I do this, I often carry the "cheez" pieces with me to add to my lunch. I also add them to salads, sandwiches, spaghetti, and just about anything else I am making.)