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Add soaked cashews, almond milk, buffalo sauce, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, and salt to a high-speed blender.
Blend until completely smooth.
Transfer the sauce to a skillet and heat over medium-low for 5 minutes, stirring often, until slightly thickened and warmed through.
Stir in the shredded chicken and cook another 5 minutes until hot.
If the dip feels too thick after adding the chicken, stir in additional almond milk a tablespoon at a time until scoopable and creamy.
Keep warm on very low heat until ready to serve.
Top with scallions, chives, avocado if using.
Serve with tortilla chips, carrots, and celery.