Vegan Nashville Hot Chik'n Dip

• 4 8-ounce containers vegan cream cheese, room temperature
• 1 cup unsweetened plant-based milk + 1 tbsp apple cider vinegar, mixed (buttermilk)
• ¼ cup + 3 tbsp Louisiana style hot sauce
• 1 tbsp + 1 ½ tsp agave
• 2 tsp + ½ tsp cayenne pepper
• ½ tbsp paprika
• 1 tbsp garlic powder
• Salt to taste
• 1 bag Alpha Foods Chik’n Nuggets
• Bread and butter pickles
• Scallions
• Chips, Carrots, Celery, Toasted Bread, etc. for dipping

1. In a mixing bowl, mix together your room temperature cream cheese and vegan buttermilk until smooth. Then add in ¼ cup hot sauce, 1 tbsp agave, 2 tsp cayenne, ½ tbsp paprika, 1 tbsp garlic powder, and salt to taste. Mix again, then transfer to your serving dish.
2. Cook up your Alpha Nuggets according to package instructions and chop into quarters once they’re ready. Add them on top of your cream cheese mixture.
3. In a small bowl, mix 3 tbsp hot sauce, 1 ½ tsp agave, and ½ tsp cayenne together and drizzle over the Alpha Nuggets.
4. Top with bread and butter pickles and scallions. Serve with chips, veggies, toasted bread, etc. for dipping.

No clucks in this chicken-free dish—enjoy!