1cupNature's PRIME Shreds (cooked according to package directions)
2Garlic cloves, minced
1 ½cupsRaw cashews
1cupUnsweetened, plain dairy free yogurt
¾cupUnsweetened, plain non-dairy milk
2Green onions, diced
Preheat the oven to 350°F.
Place the cashews in a bowl and pour hot water over them. Let them soak while you prepare the rest of the dish.
Bring a large pot of water to a rolling boil. Add the Improved Nature PRIME Shreds and boil for 10 minutes, stirring occasionally, until tender. Drain and rinse with cold water.
Press as much liquid out of the shreds as possible. I like to place a heavy pot on top the shreds in the colander and press down with force. You can also squeeze out the liquid using clean hands. Let sit in the colander continuing to drain while you prepare the remaining ingredients.
Heat the oil in a large skillet over medium heat. Add the onion and sauté 5 to 6 minutes until soft and translucent. Add the garlic and poultry seasoning, stir and sauté for 1 minute.
Add the well drained vegan chicken shreds and stir well to coat. Sauté for several minutes until all of the liquid is absorbed.
Meanwhile, make the sauce. Drain and rinse the soaked cashews and pour them in a blender. Add the yogurt, nutritional yeast, lemon juice, salt, buffalo sauce, and non-dairy milk. Blend well until smooth and creamy.
Pour the sauce into the skillet with the shreds and stir well to combine.
Pour the mixture into an 8×8 baking dish and bake for 20 minutes until hot throughout.
Sprinkle green onions over the top.
Serve with baguette slices, pita chips, tortilla chips, carrots or celery sticks.
NOTES / Pro Tips:
* Boil Improved Nature’s PRIME Shreds in vegetable broth instead of water for even more flavor.
* Be sure to squeeze out as much liquid as possible from the vegan chicken shreds before adding to the skillet.
* Sauté the vegan chicken shreds in the spices until well coated.
* Break up the vegan chicken shreds with the back of a spoon as you sauté them for easier scooping later. They will break easily, no need to cut them.
* If you don’t have a high speed blender, make sure to soak the cashews for several hours, or even overnight, to ensure they blend up smooth and creamy.
* Don’t be shy with the buffalo sauce. Once it gets mixed with the cashews, yogurt, milk, and lemon juice, it will mellow out a bit.
* On the other hand, if you are very sensitive to spicy heat, start with just ½ cup of buffalo sauce, taste and add more if desired.
* Personally, I don’t think it needs it, but if you want an extra “cheesy” dip, stir in ½ – 1 cup of your favorite vegan shredded cheese.
This dip can easily be made ahead. Follow the directions up to the point of baking. Cover the baking dish tightly with aluminum foil and place in the fridge for up to 2 days. When ready to serve, simply bake as instructed until hot. Leftovers can be stored in the fridge in an air-tight container for 3 to 4 days. You can also freeze this dip. Transfer to a freezer safe container or plastic bag. It should keep well for up to 3 months.