Gluten Free Vegan Serves 4

• 1 Cup Raw Cashews Soaked over- night
• 1/2 Cup Plain Coconut Yogurt
• 2 Tbsp Water
• 1/2 Cup Salsa
• 1 tsp Cumin ground
• 1/2 tsp Chili Powder
• 1 tsp Sea Salt
• 1/2 tsp Smoked Paprika
• 2 Tbsp Nutritional Yeast
• 1/4 Cup Vegan Butter
• 4 Tbsp Frank’s Hot sauce
• 2 Tbsp Coconut Sugar
• 1 Medium white onion
• 2 Tbsp Olive Oil
• 4 Cloves Garlic minced
• 15 ounce can Chickpeas Drained & rinsed
• 6 Green onions just chives
• 8 Gluten Free Tortillas

Directions:

Prepare cheese sauce. Drain nuts and pat dry. Add nuts, yogurt, water, salsa, cumin, chili powder, paprika, salt, and yeast into a blender. Mix until creamy and smooth. If you would like the sauce thicker, cook on the stove over medium heat for a few minutes.

Add melted butter, hot sauce, salt, and sugar whisk until combined. Mash peas to desired texture. Sweat onions in skillet with oil and garlic. Add hot sauce, chickpeas, and bring to a boil. Reduce heat and cook for 2 more minutes. In a new skillet, heat tortilla, cheese sauce, chickpea mixture, chives, and cook for 3 minutes on each side. Repeat until done.