This creamy, herb-flecked dressing comes together with a quick whisk and a short chill, no cooking required. Garlic powder, onion powder, dried dill, parsley, and chives give it that classic tangy ranch flavor, while a splash of lemon juice and apple cider vinegar keep things bright and zippy. A pinch of cayenne adds just a whisper of heat if you want it. Let it rest in the fridge for at least half an hour so the herbs bloom and the texture thickens up into something perfectly spoonable or pourable. It's an easy make-ahead staple for salads, dipping veggies, or drizzling over a big bowl of crispy wings, and it fits neatly into a lactose free kitchen without missing a beat on flavor.
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In a medium mixing bowl, whisk together the vegan mayonnaise, dairy free yogurt, and dairy free milk until smooth and fully combined.
Add the lemon juice, apple cider vinegar, garlic powder, onion powder, dried dill, dried parsley, dried chives, salt, black pepper, and cayenne, if using. Whisk until evenly incorporated.
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