Creamy, Velvety Vegan Buffalo Chick'n Dip

For Cashew Cream:

1. Blend 1 cup boiled cashews with 3/4 cup vegan milk in a blender until smooth.

For the Buffalo Chick'n Dip:

1. Cook your chick’n shreds and 2 spring onions (diced) in a buttered pan according to the chick'n package directions. Set aside.
2. In the same pot, add the prepared cashew cream, vegan cheese shreds, and 1 cup water. Whisk until well combined.
3. Add the vegan ranch, vegan cream cheese, and Buffalo sauce to the pot and whisk again until the mixture is smooth.
4. Return the cooked chick’n and onion mixture to the pot and stir to combine all ingredients thoroughly.
5. Serve the dip as is, or for a bubbly top, transfer it to an oven-safe pan, sprinkle with additional vegan cheese shreds, and broil for 1 minute or less. Keep a close eye on it to prevent burning.
6. Top with more fresh green onion for garnish before serving.