Buffalo Cauliflower Tacos with Cashew Cheese Sauce

Soak 1 cup cashews for at least 4 hours or overnight.

Preheat oven to 425°F.

Cut 1 head of cauliflower into bite-sized pieces and toss with 2 tbsp olive oil.

Bake the cauliflower for 25 minutes at 425°F.

In a bowl, combine 2 tbsp nutritional yeast, 1/3 cup hot sauce, 1/4 tsp chili powder, 1/4 tsp paprika, 1/2 tsp garlic, and a sprinkle of salt.

Add the baked cauliflower to the bowl and coat well.

Broil the coated cauliflower for 2-3 minutes.

For the cheese sauce, combine the soaked cashews, 1 cup water, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp sea salt, and 1/2 tsp chipotle powder in a blender and purée until smooth.

Crisp the tortillas in ghee or oil.

Assemble the tacos by placing buffalo cauliflower and cashew cheese sauce in the tortillas, and add sliced avocado.