Carrot Dogs with Nacho Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness.

Step 2

Place carrots in a large saucepan; add water to cover.

Step 3

Cover pan and bring to boiling; reduce heat to low. While carrots are boiling, make the marinade.

Step 4

Cook carrots 8-10 minutes, until just tender.

Step 5

Drain water from carrots very well.

Step 6

MARINADE (recipe may need to be doubled or tripled). Add together vegetable broth, apple cider vinegar, soy sauce, maple syrup, smoked paprika, dry mustard, ground coriander, garlic powder, onion powder, liquid smoke, and ground cloves.

Step 7

Combine carrots and marinade into slow cooker.

Step 8

Cook for 6-8 hours on low.*If not slow cooking, put the carrots in a container with marinade, refrigerate for 6-8 hours (or overnight). Bake at 450 degrees for 35 minutes, turning every 15 minutes.

Step 9

While carrots are slow cooking, make the Nacho Sauce.

Step 10

Drain cashews. Place cashews, jarred salsa, almond milk, yeast, cayenne pepper, turmeric, and salt in a high-powered blender.

Step 11

Process until creamy, 2 to 3 minutes.

Step 12

Stir in up to 1 tablespoon water, 1 teaspoon at a time, until desired consistency is reached.