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.

Recipe by Cooking Light June 2017

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Recipe Summary test

active:
20 mins
total:
9 hrs 20 mins
Yield:
Serves 8 (serving size: 1 carrot dog)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cashews in a bowl with water to cover by 1 inch. Let stand 8 hours or overnight.

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  • 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.
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