Cashew Pumpkin Queso:

1. Soak raw unsalted cashews in a bowl of water for 24 hrs or boil water and pour over the cashews and allow them to soak for 4 hours until soft. 
2. Drain the water from the cashews and pour them into a food processor or blender.
3. Add the pumpkin, garlic, nutritional yeast, smoked paprika, salt, and water to the blender. 
4. Blend until smooth and creamy, stirring the sides as needed.
5. Transfer to a bowl and refrigerate while jackfruit finishes cooking. 

Pulled Jackfruit:

1. Slice onions into small pieces and turn the crockpot on sautee/brown. Pour the olive oil in the crockpot and cook down the onions until translucent and fragrant. 
2. Add pumpkin, water, liquid smoke, chili powder, cumin, smoked paprika, hot paprika, and salt to the crockpot and stir.
3. Drain the water or brine from two cans of jackfruit and add the jackfruit to the crockpot.
4. Stir well and cover the jackfruit in the pumpkin puree mix.
5. Close the lid and cook on slow cook for 2 1/2 hours. 
6. Open the crockpot and using a fork shred the jackfruit into small pieces that will resemble pulled chicken.
7. Add maple syrup, chili onion crunch, and corn to the jackfruit and stir well.
8. Turn the crockpot back on to the simmer/brown setting and leave the lid off so some of the moisture can escape. 
9. Cook for an additional 15 min, stirring occasionally.

Making homemade taquitos:

1. Heat a small amount of oil in a pan. Place one corn tortilla face down and cook for a minute and flip the corn tortilla to the other side and cook again until the tortilla becomes soft and slightly brown. Alternatively, you can wrap the tortillas in a damp paper towel and microwave for 30 seconds. 
2. Next, take one tortilla and spread a layer of pumpkin queso cheese, near the middle or on one side of the tortilla. 
3. Add a small layer of the pulled jackfruit and sprinkle with cheese.
4. Roll the tortilla up tightly and place the taquito seam side down. 
5. Repeat until the mixture is gone or until the desired number of taquitos is made. 
6. Transfer the taquitos to the air fryer and place them seam-side down.  
7. Cook in the air fryer at 370 for 15 minutes or you can bake them in the oven at 350 degrees for 35 minutes. 
8. Once they are baked fully the outside should be nice and crispy. 
9. Transfer to a plate and garnish with toppings. 

Lime Crema and toppings:

1. Mix the nondairy yogurt with lime juice and garlic in a small bowl.
2. Slice the avocado and lime into small pieces and wedges. 
3. Chop the fresh cilantro 
4. Drizzle the taquitos with the lime crema and garnish with avocado, fresh cilantro, and lime wedges.
5. Serve and enjoy!