Smoky Carrot Dogs w/ nacho sauce (vegan). We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. But the magic doesn't stop there. The new-wave star of your next cookout is smothered in vegan nacho sauce and garnished to lend a jalapeño popper vibe—one we guarantee will entice vegetarians and.

But fess up - you KNOW you want to try one. We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. You can have Smoky Carrot Dogs w/ nacho sauce (vegan) using 19 ingredients and 5 steps. Here is how you achieve that.

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

Prepare 8 of large carrots, rinsed and trimmed ends.
Prepare 3/4 C of raw cashews.
Prepare 2 T of canola oil.
Prepare 1 T of soy sauce.
It's 2 tsp of liquid smoke.
Prepare 1 1/2 tsp of smoked paprika.
Prepare 1 tsp of garlic powder.
It's 1 tsp of onion powder.
You need 1/4 C of jarred salsa.
You need 1/4 C of almond milk.
Prepare 3 T of nutritional yeast.
It's 1/4 tsp of cayenne pepper.
It's 1/4 tsp of cumin.
You need 1/4 tsp of tumeric.
It's 1/4 tsp of kosher salt.
It's 1 T of water.
It's 1 pkg of wheat hotdog buns.
Prepare 2 of jalapenos, sliced thin.
It's 1/4 C of red onion,, diced.

It's then smothered in vegan nacho sauce and garnished to lend a jalapeño popper vibe—one we guarantee will entice vegetarians and meat-eaters We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. It's then smothered in vegan nacho sauce and. How to Make Vegan Carrot Hot Dogs. Nacho Cheese Sauce Recipe - Nacho Cheese Sauce & Dip.

Smoky Carrot Dogs w/ nacho sauce (vegan) instructions

Soak the cashews in a bowl of water for 8 hours..
Preheat oven to 450. Line a baking dish with aluminum foil. Round the ends of carrots to fit buns and look like a hotdog..
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..
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..
Put 1 carrot in each bun and top with the cheese sauce, jalapeno and red onion. Serve. These taste great!.

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