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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, smoky carrot dogs w/ nacho sauce (vegan). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Smoky Carrot Dogs w/ nacho sauce (vegan) is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Smoky Carrot Dogs w/ nacho sauce (vegan) is something that I’ve loved my whole life.

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

The ingredients needed to make Smoky Carrot Dogs w/ nacho sauce (vegan):
  1. Prepare 8 large carrots, rinsed and trimmed ends
  2. Make ready 3/4 C raw cashews
  3. Make ready 2 T canola oil
  4. Take 1 T soy sauce
  5. Get 2 tsp liquid smoke
  6. Make ready 1 1/2 tsp smoked paprika
  7. Get 1 tsp garlic powder
  8. Get 1 tsp onion powder
  9. Prepare 1/4 C jarred salsa
  10. Make ready 1/4 C almond milk
  11. Make ready 3 T nutritional yeast
  12. Get 1/4 tsp cayenne pepper
  13. Get 1/4 tsp cumin
  14. Make ready 1/4 tsp tumeric
  15. Make ready 1/4 tsp kosher salt
  16. Take 1 T water
  17. Make ready 1 pkg wheat hotdog buns
  18. Get 2 jalapenos, sliced thin
  19. Get 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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