1 batch homemade mayonnaise
1/4 cup unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon dried parsley
1 tablespoon dried chives
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Best if refrigerated for 1 hour before serving so the ranch has time to marinate all the herb flavors. But I’ve eaten this right away before and it’s still good. Just gets better the longer it’s refrigerated!
I like my ranch a little thicker, especially so I can easily use it as a dip with vegetables. If you like your ranch thinner, just add an extra tablespoon or more of almond milk until desired consistency.
Will keep in an airtight container for 2 weeks.
You can also use fresh herbs if you have them on hand! Use the same measurements for fresh!