Vegan Recipes
Vegan Buffalo Chickpea Tacos with cheese sauce
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Ingredients:
For the Buffalo Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Cheese Sauce:
- 1 cup raw cashews, soaked in water for at least 2 hours (or boiled for 10 minutes)
- 1/2 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- 1 cup water
- Salt to taste
For Assembling:
- 8 small tortillas (corn or flour, depending on preference)
- Shredded lettuce
- Diced tomatoes
- Sliced avocado
- Chopped cilantro (optional)
- Lime wedges (for serving)
Instructions:
1. Prepare the Buffalo Chickpeas:
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, toss the chickpeas with olive oil, hot sauce, maple syrup, garlic powder, salt, and pepper until well coated.
- Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, stirring halfway through, until the chickpeas are crispy.
2. Make the Cheese Sauce:
- Drain the soaked cashews and rinse under cold water.
- In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, lemon juice, water, and salt.
- Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
3. Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Fill each tortilla with shredded lettuce, diced tomatoes, sliced avocado, and a generous spoonful of the buffalo chickpeas.
- Drizzle with cheese sauce and sprinkle with chopped cilantro, if desired.
- Serve with lime wedges on the side for squeezing over the tacos.