Preheat the oven to 400 degrees Fahrenheit.
When you haven't previously, prep the cashew queso. You only need 1 cup for those taquitos, but make the complete batch since it's the perfect sauce to dip the taquitos in!
Finely dice the onion and add into a large skillet with the olive oil. Saute till it begins to brown slightly.
Add the drained and rinsed chickpeas to a food processor and pulse to break up. You may also mash by hand or use a blender. You do not want them completely pureed, but nicely mashed.
Add the mashed chickpeas, buffalo sauce, then 1 cup of cashew queso into the pan with the onion. Let cook for a few minutes to allow the flavors to blend. Taste and add more buffalo sauce as desired. The queso and skillet are already salted, but if you want more salt, feel free to add that now. The mixture will seem very ugly, but I guarantee it's so good!
Take 4 tortillas at one time and microwave for 25 seconds on a microwave safe plate. This is SO useful for making certain the tortillas do not rip as you roll.
Take about 2 tablespoons of the chickpea filling and add to one end of the tortilla. Drizzle on a bit more queso if desired. Roll toward the open end, tucking in the filling as you go. Place seam side down on a baking tray lined with parchment paper.
Repeat until all filling has been used, microwaving the tortillas 4 at a time. Once done, spray the tops with oil.
Bake for 15-20 minutes until lightly golden brown. If you want them crispier, remove from the oven and fry in hot oil for 1-2 minutes on each side.
Serve with cilantro, pico de gallo and the rest of the cashew queso. Enjoy!