Preheat the oven to 400 degrees Fahrenheit.
If you haven't already, prep the cashew queso. You only need 1 cup for the taquitos, but make the full batch since it's the perfect sauce to dip the taquitos in!
Finely dice the onion and add to a large skillet with the olive oil. Saute until it starts to brown slightly.
Add the drained and rinsed chickpeas to a food processor and pulse to break up. You can also mash by hand or use a blender. You don't want them fully pureed, but well mashed.
Add the mashed chickpeas, buffalo sauce, 1 cup of cashew queso to the pan with the onion. Let cook for a couple of minutes to allow the flavors to blend. Taste and add more buffalo sauce as desired. The queso and buffalo sauce are already salted, but if you want more salt, feel free to add that now. The mixture is going to look really ugly, but I promise it's so good!
Take 4 tortillas at a time and microwave for 25 seconds on a microwave safe plate. This is SO helpful for making sure the tortillas don't rip as you roll.
Take about 2 tablespoons of the chickpea filling and add to one end of the tortilla. Drizzle on a bit more queso if desired. Roll toward the open end, tucking in the filling as you go. Place seam side down on a baking tray lined with parchment paper.
Repeat until all filling has been used, microwaving the tortillas 4 at a time. Once done, spray the tops with oil.
Bake for 15-20 minutes or until lightly golden brown. If you want them even crispier, remove from the oven and fry in hot oil for 1-2 minutes on each side.
Serve with cilantro, pico de gallo and the remaining cashew queso. Enjoy!