Vegan Buffalo Chickpea Queasadillas

Scaled for 4 portions · 7 steps

1 cup(130-140g) raw cashews, (soaked overnight (or soaked in boiling water for 1 hour))0.5 cup(115g) vegan unsweetened plain yogurt ((see Note 1))2 tbspwater or vegetable broth0.5 cup(115-130g) salsa of choice ((see Note 2))1 tspground cumin0.5 tspchili powder0.5 tspsmoked paprika1 tspkosher salt2 tbspnutritional yeast0.25 cup(56g) vegan butter ((1/2 stick) )4 tbspFrank’s hot sauce, (original cayenne or Xtra hot, or hot sauce of choice (see Note 3) )0.13 tspgarlic powder1 pinchcayenne pepper ((optional; I don’t use it when I use Xtra hot sauce))1 pinchkosher salt2 tspcoconut sugar or brown sugar2 tspolive oil1medium yellow onion, (diced)4 clovegarlic, (minced)1(15-ounce /425g) can chickpeas, drained and rinsed ((see Note 4))8large flour tortillas****—1 small bunch of scallions (4-5 scallions), (white and light green parts only, sliced thinly))

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