Smoky Carrot Dogs w/ nacho sauce (vegan)
Smoky Carrot Dogs w/ nacho sauce (vegan)

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, smoky carrot dogs w/ nacho sauce (vegan). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Smoky Carrot Dogs w/ nacho sauce (vegan) is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Smoky Carrot Dogs w/ nacho sauce (vegan) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook smoky carrot dogs w/ nacho sauce (vegan) using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Smoky Carrot Dogs w/ nacho sauce (vegan):
  1. Get 8 large carrots, rinsed and trimmed ends
  2. Get 3/4 C raw cashews
  3. Get 2 T canola oil
  4. Make ready 1 T soy sauce
  5. Take 2 tsp liquid smoke
  6. Prepare 1 1/2 tsp smoked paprika
  7. Get 1 tsp garlic powder
  8. Make ready 1 tsp onion powder
  9. Get 1/4 C jarred salsa
  10. Prepare 1/4 C almond milk
  11. Take 3 T nutritional yeast
  12. Prepare 1/4 tsp cayenne pepper
  13. Prepare 1/4 tsp cumin
  14. Prepare 1/4 tsp tumeric
  15. Prepare 1/4 tsp kosher salt
  16. Prepare 1 T water
  17. Get 1 pkg wheat hotdog buns
  18. Prepare 2 jalapenos, sliced thin
  19. Take 1/4 C red onion,, diced
Steps to make Smoky Carrot Dogs w/ nacho sauce (vegan):
  1. Soak the cashews in a bowl of water for 8 hours.
  2. Preheat oven to 450. Line a baking dish with aluminum foil. Round the ends of carrots to fit buns and look like a hotdog.
  3. Place oil, soy sauce, liquid smoke, paprika, garlic and onion powder in a bowl and whisk. Put the carrots in baking dish in a single layer. Pour the oil mixture over the carrots coating all sides. Bake for 35 minutes turning every 15 minutes.
  4. Drain cashews. Place cashews, salsa, milk, yeast, cayenne, cumin, tumeric and salt in a blender. Process until creamy. Stir in 1 tsp of water at a time to sauce until you like the consistency.
  5. Put 1 carrot in each bun and top with the cheese sauce, jalapeno and red onion. Serve. These taste great!

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