Preheat your oven to 375°F.
Place the frozen BBQ Chik’n Nuggets on a baking sheet and cook for 14-16 minutes, flipping them at the halfway point.
While the BBQ Chik’n Nuggets are cooking, Blend the cashews, non-dairy milk, apple cider vinegar, chives or dill, 1 ½ teaspoon parsley, garlic, onion powder, garlic powder, and sea salt together the in high-speed blender or food processor. If it’s too thick, add a little more non-dairy milk, on teaspoon at a time.
Once the BBQ Chik’n Nuggets are done, remove them from the oven and increase the oven temperature to 400°F. Line another baking sheet or a baking dish with parchment paper.
Allow the BBQ Chik’n Nuggets to cool slightly and then slice them in to thin strips. You’ll get 4 or 5 strips per nugget.
If the tortillas are stiff, heat them in the oven for about 3 minutes or place them between two damp paper towels and microwave for 30 to 60 seconds, until they’re warm and pliable.
Place a tortilla on a clean surface and spread a line (about a heaping teaspoon) of the cashew ranch sauce on it an inch or two from one of the edges. Top the cashew ranch with 4 or 5 pieces of sliced BBQ Chik’n Nuggets, a pinch of parsley, and a few pieces of scallion.
Roll it up as tightly as possible and place it on the prepared baking sheet or in the prepared baking dish, seam side down.
Repeat with the remaining tortillas and filling.
You can brush the taquitos with a little oil or give them a little spray of oil before baking them, to help the tortillas get crisp, if you want.
Bake for 12-15 minutes, or until the tortillas are crisp.
Serve warm. Serve with the remaining cashew ranch as a dipping sauce.