What you need:

For the Shreds:

• 1 pack TMRW Buffalo Protein Shreds
• 2 tbsp neutral oil

Instructions:

1. Heat a nonstick pan over medium high heat and add 2 tbsp of neutral oil.
2. Once the oil is hot, add the pack of buffalo shreds, and break apart with a spatula or wooden spoon.
3. Cook until all sides are caramelized, approximately 6-8 minutes. Reduce the heat if they begin to brown too quickly.
4. Remove from heat and set aside while you make the queso dip.

For the Queso Dip:

• 1 cup water
• 1 cup raw cashews
• 2 clove garlic, rough chopped
• 2 Tbsp nutritional yeast
• ½ tsp ground cumin
• 1 tsp chili powder
• ¼ tsp paprika
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper

Instructions:

1. Soak cashews for at least an hour, or boil water and cover and allow to soften for approximately 15 minutes, or while you gather the other ingredients.
2. In a blender, add all the ingredients and blend until smooth.
3. Adjust seasoning as needed. If the mixture is too thick, add water, 1 tbsp at a time until it becomes your desired consistency.

For assembly:

• 2 stalks green onion, sliced
• Tortilla Chips
• Carrots, cauliflower, and celery, cut into sticks (or any dipping vegetables)

Instructions:

1. Place the dip into the bowl, and top with the cooked Protein Shreds and sliced green onion.
2. Serve with tortilla chips or add a side of vegetables.