Buffalo Chickpea Tacos (Vegan Richa’s Everyday Kitchen)

⅕ cuphot sauce(80 ml)

1 ½ tablespoonssriracha sauce(45 ml)

1 tablespoonsextra-virgin olive oil or melted nondairy butter(30 ml, see notes for oil-free)

½ teaspoondistilled white vinegar(optional)

1 cupsroom-temperature cooked chickpeas, drained and rinsed, can use up to 2 1/2 cups

½recipe Celery Ranch Sauce, divided (recipe follows)

¾ cupsfinely chopped celery or cucumber

½ teaspoonorganic safflower or other neutral oil(see notes for oil-free)

½green bell pepper, medium size (thinly sliced)

½red bell pepper, medium size (thinly sliced)

¼ teaspoonsea salt, divided

4tortillas or taco shells, can divide into 10 if needed (I used corn)

1 cupsbaby spinach

¼ cupraw cashews, soaked for 15 minutes and drained, or ground raw cashews

⅓ cupplain unsweetened nondairy milk, or 1/2 cup (120ml) water

¼ teaspoonsea salt

1 teaspoonsextra-virgin olive oil(see notes for oil-free)

⅕ teaspoonblack pepper

½ teaspoongarlic powder, or 4 cloves roasted garlic

⅖ teaspoononion powder

½ tablespoonsnutritional yeast, can use up to 2

1 teaspoonsapple cider vinegar, or distilled white vinegar

¼ teaspooncelery seeds

¼ teaspoondried parsley

¼ teaspoondried thyme

⅕ teaspoondried dill

1 teaspoonsfinely chopped fresh chives , or 1 teaspoon dried chives (optional)