• 2 bags Precut sweet potatoes Original recipe calls for 4 large sweet potatoes peeled and cut into 1/4 to 1/2 inch thick wedges.
• 3 stalks Celery thinly sliced
• 2 whole Carrots shredded
• 1/4 cup Minced flat-leaf parsley
• 3 tbsp Plant-based butter
• 1/2 cup Hot sauce

Buffalo Cheeze Sauce

• 4 cups Raw cashews, soaked and drained To soak add cashews to a bowl and cover with filtered water by 2 inches, add a pinch of salt. Cover the bowl and leave at room temperature for 3 hours.
• 3 1/2 cups Unsweetened, unflavored plant-based milk
• 1/4 cup Nutritional yeast
• 2 cloves Garlic
• 1 tbsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Ground Black Pepper
• 1/4 cup Hot Sauce
• 2 tsp Sweet paprika
• 1/2 tsp Ground Celery seed
• 1 tsp Dry mustard

Classic Herby Ranch

• 2 cups Plant-based Mayonnaise
• 2 cloves Garlic
• 3 tbsp Nutritional yeast
• 1 tbsp Onion powder
• 1 tbsp Fresh lemon juice
• 2 tsp Distilled white vinegar, red wine vinegar, or apple cider vinegar
• 2 tsp Fine pink Himalayan sea salt or to taste
• 1 tsp Garlic powder
• 1/2 tsp Ground black pepper
• 3/4 cup Chopped fresh herbs such as dill, chives, thyme, cilantro, basil, flat-leaf parsley, oregano, or rosemary
• Unsweetened, unflavored plant-based milk Optional