Recipe of Any-night-of-the-week Smoky Carrot Dogs w/ nacho sauce (vegan)

Smoky Carrot Dogs w/ nacho sauce (vegan).

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, smoky carrot dogs w/ nacho sauce (vegan). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Smoky Carrot Dogs w/ nacho sauce (vegan) is one of the most popular of current trending foods on earth. It's easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Smoky Carrot Dogs w/ nacho sauce (vegan) is something which I've loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we have to first 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. {Take 8 of large carrots, rinsed and trimmed ends.
2. {Make ready 3/4 C of raw cashews.
3. {Make ready 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. {Prepare 1 tsp of garlic powder.
8. {Make ready 1 tsp of onion powder.
9. {Take 1/4 C of jarred salsa.
10. {Prepare 1/4 C of almond milk.
11. {Make ready 3 T of nutritional yeast.
12. {Take 1/4 tsp of cayenne pepper.
13. {Take 1/4 tsp of cumin.
14. {Get 1/4 tsp of tumeric.
15. {Take 1/4 tsp of kosher salt.
16. {Prepare 1 T of water.
17. {Take 1 pkg of wheat hotdog buns.
18. {Prepare 2 of jalapenos, sliced thin.
19. {Take 1/4 C of 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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