• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• Mexican Cheese Sauce
• 1 cup (~120g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)
• 1/2 cup (~112g) vegan unsweetened plain yogurt (I used this one)
• 2 tablespoons water or vegetable broth
• 1/2 cup (~120g) salsa of choice, but not a chunky variety (I used this one)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 2 tablespoons nutritional yeast
• Buffalo Chickpea Filling
• 1/4 cup (~56g) vegan butter
• 4 tablespoons Frank’s hot sauce (original cayenne or Xtra hot), or hot sauce of choice
• 1/8 teaspoon garlic powder
• A pinch of cayenne pepper (optional)
• A pinch of kosher salt
• 2 teaspoons coconut sugar or brown sugar
• 2 teaspoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 15-ounce can chickpeas (~440g), drained and rinsed
• 1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly
• For serving
• 8 large flour tortillas (can use gluten-free tortillas like this)

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