Vegan Buffalo Chickpea Tacos with cheese sauce

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:

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, toss the chickpeas with olive oil, hot sauce, maple syrup, garlic powder, salt, and pepper until well coated.
3. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, stirring halfway through, until the chickpeas are crispy.

2. Make the Cheese Sauce:

1. Drain the soaked cashews and rinse under cold water.
2. In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, lemon juice, water, and salt.
3. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.

3. Assemble the Tacos:

1. Warm the tortillas in a dry skillet or microwave until soft and pliable.
2. Fill each tortilla with shredded lettuce, diced tomatoes, sliced avocado, and a generous spoonful of the buffalo chickpeas.
3. Drizzle with cheese sauce and sprinkle with chopped cilantro, if desired.
4. Serve with lime wedges on the side for squeezing over the tacos.