Cover the cashews with boiling water or add to a pot and boil for about 20 minutes to soften.
Meanwhile, drain and rinse the chickpeas and pat dry. remove any skins that come up. Set aside
Add the diced onion, garlic and oil to a large pan. Saute until the onion is golden brown. Add in the chickpeas and buffalo sauce. Saute for about 10 minutes to allow the chickpeas to absorb the sauce and crisp up slightly. If you want the chickpeas more crispy, add to the oven at 400 for about 20 minutes, or broil for 3-4 minutes.
Add the drained and rinsed cashews to a blender with all remaining crema ingredients and blend until smooth. Taste and adjust flavors as desired. Set in the fridge to chill.
Assemble your tacos with a baes of chopped romaine lettuce, then add on the chickpeas, crema, vegan feta, cilantro and fresh lime juice. Serve alongside my cilantro lime rice and black beans. Enjoy!
If you prefer less spice, use less buffalo sauce or use a mild buffalo sauce.
I don't recommend subbing the buffalo sauce for regular hot sauce, they don't have the same flavor profile!
Serving: 2tacos / Calories: 309kcal / Carbohydrates: 36g / Protein: 8g / Fat: 16g / Fiber: 5g / Sugar: 4g