We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.
3/4 cup raw cashews
8 large carrots, rinsed
2 tablespoons canola oil
1 tablespoon reduced-sodium tamari or soy sauce
2 teaspoons liquid smoke (optional)
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup jarred salsa
1/4 cup unsweetened almond milk
3 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
1 tablespoon water
8 whole-wheat hot dog buns, lightly toasted
2 small jalapeños, thinly sliced
1/4 cup diced red onion
Est. added sugars 1g
How to Make It
Place cashews in a bowl with water to cover by 1 inch. Let stand 8 hours or overnight.
Preheat oven to 450°F. Line a 13- x 9-inch baking dish with aluminum foil. Trim ends from carrots to fit hot dog buns. Using a vegetable peeler, peel carrots, and round edges to create a hot dog shape.
Place oil, tamari, liquid smoke (if desired), paprika, garlic powder, and onion powder in a small bowl. Stir with a whisk. Place carrots in a single layer in prepared baking dish. Pour oil mixture over carrots; rub to coat on all sides. Bake at 450°F for 35 minutes, tossing every 15 minutes.
Drain cashews. Place cashews, jarred salsa, almond milk, yeast, cayenne pepper, cumin, turmeric, and salt in a high-powered blender. Process until creamy, 2 to 3 minutes. Stir in up to 1 tablespoon water, 1 teaspoon at a time, until desired consistency is reached.
Place 1 roasted carrot in each bun. Top each with 2 tablespoons nacho sauce; top evenly with jalapeño slices and diced red onion.
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