Smoky Carrot Dogs with Nacho Sauce

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.

Active time: 20 minutes
Total (including soaking) time: 9 hours 20 minutes
Yields: Serves 8 (serving size: 1 carrot dog)


calories 228

fat 7.8g

satfat 1.3g

monofat 4g

polyfat 1.9g

protein 8g

carbohydrate 32g

fiber 4g

cholesterol 0.0mg

iron 3mg

sodium 412mg

calcium 120mg

sugars 7g

Est. Added Sugars 1g


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

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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