Soak cashews overnight or boil for 20 minutes. Once cashews are soft drain and rinse.
Cut the potatoes into quarters. In a bowl add the potatoes, oil and seasonings. Mix together. In a large non-stick skillet add the potatoes and cook on medium heat for 15 minutes. Potatoes will be crispy and almost all the way cooked when done. They will finish cooking in the oven.
While the potatoes cook preheat the oven to 375℉ (196°C).
Into a high speed blender add the cashews, buffalo sauce and non-dairy milk. Blend until smooth. This should be slightly runny as it is will thicken up while it cooks.
Once the potatoes are done remove from the heat and add the chickpeas and chopped pepper. Mix everything together.
To prepare the vegan cheese sauce add the ingredients into a small saucepan and cook on a low heat for 3-5 minutes. Cheese will melt and form a smooth sauce.
In a large baking dish (9x13 is ideal) add about ¼ cup of the creamy buffalo sauce to the bottom. Enough to coat the bottom this will help to ensure the enchiladas do not stick.
Scoop about 3 tablespoons of filling into the tortilla. Place it to one side to form a long vertical log of filling. Roll the tortilla up and place it seam side down in the pan. Repeat until all the filling is used.
Once all the enchiladas have been added to the dish. Cover with sauce. I like to leave about ½ cup to 1 cup of sauce for drizzling and dipping later. I highly suggest you do this if you plan on meal prepping as well. Spread the vegan cheese sauce over the top as well.
Bake for 25 minutes until tortillas are golden and sauce has thickened.
When they are done drizzle with vegan ranch, extra buffalo sauce and green onion.