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.

Jamie Vespa
Recipe by Cooking Light June 2017


Recipe Summary

20 mins
9 hrs 20 mins
Serves 8 (serving size: 1 carrot dog)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

228 calories; fat 7.8g; saturated fat 1.3g; mono fat 4g; poly fat 1.9g; protein 8g; carbohydrates 32g; fiber 4g; iron 3mg; sodium 412mg; calcium 120mg; sugars 7g; added sugar 1g.