This creamy ranch comes together with a simple whisk-and-chill method that lets the herbs really shine. Garlic powder, onion powder, dried dill, parsley, and chives blend into a tangy, well-seasoned base brightened with fresh lemon juice and a touch of apple cider vinegar. A pinch of cayenne adds just a whisper of heat if you want it, while salt and black pepper round everything out. After a short rest in the fridge, the dressing thickens up and the flavors meld into something cool, herby, and satisfying. Drizzle it over crisp lettuce, use it as a dip for fresh veggies, or spoon it onto a loaded baked potato — it's a versatile, no-fuss dressing that fits easily into a vegetarian kitchen.
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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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