Put all the ingredients except for the water into a blender (or immersion blender).
Blend for about 30 seconds.
Add water a teaspoon at a time, blending between each one until the desired thickness has been reached.
Store in an airtight container or bottle in the fridge.
Video
Notes
Soy milk or Ripple milk works best for this recipe since it has protein that will react with the vinegar and cause it to thicken.
The thickness of this dressing will depend on your choice of plant milk.
You may not need additional water. Add the water slowly until you reached the desired thickness.
Omit the water for vegan ranch dip.
How to make it soy-free:
Use Ripple Brand milk!
If you must use almond, oat, coconut, or some other milk that contains little protein and add a teaspoon of pea protein powder or a tablespoon of aquafaba (liquid from a can of chickpeas) to the mix.There has to be enough protein in it to make the chemical reaction between the acid in the vinegar and the base in the oil and milk to make the dressing thicken.
You can also add 1/4 tsp of xanthan gum to the mixture to help it emulsify and thicken if you are not using soy or Ripple milk.