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Vegan Nacho Dogs
A lightly toasted hot dog bun is perfect for veggie hot dogs, topped with homemade cashew sweet potato queso, cilantro, and pico de Gallo.
YIELDS
6
Ingredients
Cheese Sauce
- 1 small yellow or white flesh potato, peeled and 1-inch dice
- 1 small sweet potato, peeled and 1-inch dice
- Kosher salt
- 1/3 cup raw cashews
- 3 tablespoons extra virgin olive oil
- 4 sliced pickled jalapeños
- 1 tablespoon apple cider vinegar or jalapeño pickling liquid
- 2 to 3 tablespoons nutritional yeast
- 2 to 3 teaspoons tomato paste
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chilli powder
- 1/8 teaspoon cayenne
Hot Dogs
- 6 jumbo veggie dogs
- 6 hot dog buns
- 1 green onion, thinly sliced
- 1 small handful cilantro
- Pico de gallo
- Pickled jalapenos
- Corn chips
Directions
Cheese Sauce
- Place the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add the cashews and cook until the potatoes and cashews are tender, about 10 minutes. Reserve half a cup of the cooking liquid, drain the potatoes and cashews, and transfer to a blender.
- Add in the oil, pickled jalapeños, vinegar or pickling liquid, two tablespoons of nutritional yeast, and two teaspoons of tomato paste, and season with the garlic powder, onion powder, chilli powder, cayenne pepper, and one teaspoon of salt. Add one-quarter cup of the reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste, and salt, if needed. Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs.
Hot Dogs
- Cook the hot dogs in a pan or grill until lightly charred.
- Transfer each to a bun and top with a good drizzle of the cheese sauce, a sprinkling of green onions and cilantro, some pico de gallo, a few pickled jalapeños, and some crunched-up corn chips. Enjoy!
