This creamy, herb-flecked dressing comes together in minutes and pours beautifully over crisp greens, roasted veggies, or a big bowl of wings. Dairy free yogurt and a splash of dairy free milk build the tangy, velvety base, brightened with fresh lemon juice and a hit of apple cider vinegar. Garlic powder, onion powder, and a mix of dried dill, parsley, and chives give it that classic ranch flavor in every spoonful, and a handful of fresh chives stirred in at the end adds color and a little extra bite. Letting it chill for at least 30 minutes is the real trick here — it gives the dried herbs time to soften and the flavors time to fully meld together. Adjust the thickness with a touch more dairy free milk if you want it pourable enough for drizzling. It's a dependable, made-from-scratch dressing to keep on hand for a soy free kitchen, no store-bought bottle required.
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In a mixing bowl, whisk together the vegan mayonnaise, dairy free yogurt, dairy free milk, lemon juice, and apple cider vinegar until smooth and fully combined.
Add the garlic powder, onion powder, dried dill, dried parsley, dried chives, salt, and black pepper. Whisk until the spices are evenly distributed throughout the dressing.
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