Recipe of Favorite Smoky Carrot Dogs w/ nacho sauce (vegan)

Smoky Carrot Dogs w/ nacho sauce (vegan).

Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, smoky carrot dogs w/ nacho sauce (vegan). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Smoky Carrot Dogs w/ nacho sauce (vegan) is one of the most well liked of current trending meals in the world. It's enjoyed by millions daily. It's simple, it is fast, it tastes yummy. They're nice and they look wonderful. Smoky Carrot Dogs w/ nacho sauce (vegan) is something which I have loved my entire life.

To begin with this recipe, we must 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 that.

The ingredients needed to make Smoky Carrot Dogs w/ nacho sauce (vegan):

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