In a glass bowl combine soy milk and lemon juice. Mix it and keep it aside for 2 minutes. It will curdle.
In a blender combine all the ingredients including curdled soy milk and blend it smooth.
Spoon it out in a serving bowl and serve with veggies or over salad or with your favorite snack.
This recipe tastes best when served the same day. However, it can be refrigerated in an air tight glass container for about a week.
Make sure to use fresh dill herb but dried chives and dried parsley to get the exact flavor of this recipe.
I would insist to use plain soy milk to curdle instead of any other dairy free milk because soy milk works best in this case.
You may use brown sugar instead of powdered white sugar but do not use any other liquid sweetener to get the exact recipe. However, if you use brown sugar the color of ranch might differ a bit from the original recipe.
This recipe makes about 1 1/4 cup and the serving is 2 tbsp per person.