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

Smoky Carrot Dogs w/ nacho sauce (vegan).

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, smoky carrot dogs w/ nacho sauce (vegan). It is one of my favorites. This time, I will 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 in the world. It's appreciated by millions every day. It's simple, it is quick, it tastes yummy. They are fine and they look wonderful. Smoky Carrot Dogs w/ nacho sauce (vegan) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have smoky carrot dogs w/ nacho sauce (vegan) using 19 ingredients and 5 steps. Here is how you cook it.

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