Vegan Buffalo Chickpea Taquitos

Ingredients

• 2 cups cashews (soaked in boiling hot water for 20 mins or soaked using room temperature water for 4 hrs)
• 1/2 tsp salt
• 1/2 tsp cilantro
• 1/3 – 1/2 fresh jalapeño finely chopped ( or omit if you do not prefer the spice)
• 1/3 – 1/2 cup water

Directions

1. Using a fork, roughly mash the chickpeas in a bowl. Or if you prefer something faster, you can throw the chickpeas into a food processor.
2. Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauce for a further minute.
3. Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
4. Taste the mixture, if you want it spicier, add more chili powder to taste.
5. Preheat oven to 410 degrees F (210 degrees C) and line the baking sheet with parchment paper.
6. Place about 2 tbsp of filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
7. Brush them with a little bit of vegetable oil to make them even more crispy).
8. Bake in the over for about 15-20 minutes or until they are golden brown and crispy. Drizzle with Cashew Cream Topping and enjoy!
9. For an additional flavor component, top with some salsa and sliced avocados and take a ride to yummyville!

CASHEW CREAM TOPPING DIRECTIONS

1. After your cashews have been soaking for the appropriate amount of time, drain the cashews (but hold on to the water, you’ll use it in a minute!)
2. Add cashews, salt, cilantro, water (start with very little water and add in small increments until the consistency is what you desire), and jalapeños into a high speed blender.
3. Blend until desired consistency. This will typically take a few minutes, stopping the blender and scraping down the sides, as needed.
4. Once blended smooth, drizzle over your taquitos and ENJOY!

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