Add vegan mayo, vegan sour cream, and unsweetened plain almond milk into a Nutribullet or blender. Blend until smooth. Alternatively, you can add to a medium bowl and whisk to combine.
Add parsley, chives, dill, lemon juice, onion powder, garlic powder, paprika, salt, and pepper. Whisk to combine. Refrigerate and serve.
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Notes
This vegan ranch dressing will last a week in an airtight container in the fridge.