Buffalo Chickpea Tacos (Vegan Richa’s Everyday Kitchen)

⅕ cup hot sauce (80 ml)

1 ½ tablespoons sriracha sauce (45 ml)

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

½ teaspoon distilled white vinegar (optional)

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

½ recipe Celery Ranch Sauce , divided (recipe follows)

¾ cups finely chopped celery or cucumber

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

½ green bell pepper , medium size (thinly sliced)

½ red bell pepper , medium size (thinly sliced)

¼ teaspoon sea salt , divided

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

1 cups baby spinach

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

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

¼ teaspoon sea salt

1 teaspoons extra-virgin olive oil (see notes for oil-free)

⅕ teaspoon black pepper

½ teaspoon garlic powder , or 4 cloves roasted garlic

⅖ teaspoon onion powder

½ tablespoons nutritional yeast , can use up to 2

1 teaspoons apple cider vinegar , or distilled white vinegar

¼ teaspoon celery seeds

¼ teaspoon dried parsley

¼ teaspoon dried thyme

⅕ teaspoon dried dill

1 teaspoons finely chopped fresh chives , or 1 teaspoon dried chives (optional)