I did a recipe for low-acid Ranch Dressing a while back, but it's loaded with dairy. This is a dairy-free version. It takes a bit of work but the taste is delicious.
Dairy-free Ranch Dressing
2 c. coconut milk (canned, full-fat is best, but you can use lower-fat if you need to cut down. Don't use fat-free.)
2 T. cornstarch
1 t. garlic powder
1 t. parsley
1 - 2 t. salt, to taste
1/2 t. dried dill weed
Mix everything in a saucepan, making sure to work out any lumps with the cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook for one minute. Remove from heat and let cool. Stir it every once in a while to keep it from forming a skin on top. When completely cooled, beat with a whisk until creamy.
Store in a covered bottle in the refrigerator. Best if you refrigerate it overnight before using. Keeps for about 2 weeks in the fridge.