Begin by heating the vegan buffalo chicken. Place the prepared "wings" on a parchment-lined baking sheet and bake until they achieve a golden hue. Remove from the pan, allow them to cool, and proceed to cut them into bite-sized pieces.

While the "chicken" cooks, focus on preparing the vegetables. Slice the tomatoes, celery, and cucumber into bite-sized portions.

Proceed by chopping the lettuce and shredding or grating the carrots.

In a saucepan, combine cashews and water, allowing them to simmer for 10 minutes to soften. Set aside and let them cool completely.

Once the cashews have cooled, drain them and transfer them to a food processor or blender. Add Dijon mustard, lemon juice, dried dill, garlic powder, onion powder, and water. Blend until the mixture transforms into a lusciously smooth dressing. Taste and adjust seasoning if necessary.

Assemble the salad in a large bowl, combining lettuce, tomatoes, cucumber, celery, carrots, onion, and the cubed buffalo chicken. Drizzle the prepared salad dressing over the ingredients.

Toss the mixture together and serve, relishing in the delightful flavors of your creation.