1 tb agave or honey (or cane sugar)
1-2 tb dried parsley
1-2 tb dried dill
1 tb mustard powder
4 cloves of garlic, whole
Salt and pepper
1/2 to 1 C Mayo to thicken the dressing
Combine all ingredients except mayo in a soup pot and bring to a boil stirring constantly. If you see swirling foam rise to the surface quickly, turn your flame down to warm. It's about to boil over. After bringing to a boil, reduce heat to less than a summer to let the flavors infuse the milk.
When the taste of the dressing is to your liking, adjust as needed to get there, remove from heat, and let cool. Add small amounts of mayo until the dressing reaches the consistency you want. Keep in a jar or bottle in the refrigerator.
A note on the mayo: you could also use Wayfarer Foods Sour Cream or Daiya Cream Cheese, softened and whipped. You could use a roux to thicken the sauce, but it may turn out starchy. You could also reduce the almond milk before adding the herbs and spices.
Most ranch recipes use chives, but I don't eat onions, so I omitted them. If you'd like to add them to this recipe, use 1-2 tb dried chives or garlic chives. A good recipe for reference is this one from Califia Farms: http://www.califiafarms.com/cooking-with-califia-almondmilk-ranch-dressing/