1. For the ranch dressing, you can find vegan-friendly mayonnaise at most grocery stores. Our favorite brands are JUST, Follow Your Heart Vegenaise, and Best Foods. The brand of vegan sour cream we typically buy is Tofutti, which we find at Whole Foods, Sprouts, and Lassen's. If you are unable to find vegan sour cream, there are several recipes online for cashew-based sour creams that are FANTASTIC!
2. The vegan egg we use is from the brand Bob's Red Mill. We also like Ener-G. If you are unable to find vegan egg binder, you can simply make a flax "egg" by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons of warm water (this is enough for 1 egg, double the recipe for 2 eggs). Mix thoroughly and let rest to thicken for 5 minutes.
3. The vegan chicken strips we used are from the brand, Gardein. You can find a variety of different brands at most grocery stores in the frozen section, as well as specialty health food stores, such as Whole Foods and Sprouts.
4. The vegan cheese shreds we used are Daiya's NEW Cutting Board Shreds. We tested this recipe with several different brands, and found that this specific one melts the best. If you are unable to fine Daiya's new Cutting Board Collection, any other brand will work.
5. When you place the bites in the freezer to solidify a bit, make sure to put them on a parchment paper lined plate or tray, otherwise they will stick to the plate. Plastic wrap works, too.