Easiest Way to Make Favorite Smoky Carrot Dogs w/ nacho sauce (vegan)

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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, smoky carrot dogs w/ nacho sauce (vegan). One of my favorites. This time, I’m gonna 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 recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Smoky Carrot Dogs w/ nacho sauce (vegan) is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have 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. Take 8 large carrots, rinsed and trimmed ends
  2. Make ready 3/4 C raw cashews
  3. Prepare 2 T canola oil
  4. Prepare 1 T soy sauce
  5. Take 2 tsp liquid smoke
  6. Get 1 1/2 tsp smoked paprika
  7. Make ready 1 tsp garlic powder
  8. Take 1 tsp onion powder
  9. Take 1/4 C jarred salsa
  10. Get 1/4 C almond milk
  11. Make ready 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. Take 1 T water
  17. Get 1 pkg wheat hotdog buns
  18. Make ready 2 jalapenos, sliced thin
  19. Take 1/4 C red onion,, diced
Instructions 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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