- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 5 hot dogs
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 5 hot dogs
Ingredients
For the chili cheese dogs
- pretzel buns
- vegan hot dogs
- 1 can of vegan chili (we used Amy’s!)
- 2 jalapeños, sliced thin
- 1/2 large white onion, diced
- cilantro, for garnish
For the cashew queso
- 1 cup raw unsalted cashews
- 1 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
Instructions
For the queso
- Soak the cashews for 15 minutes in boiling water until soft.
- While the cashews soak, in a small bowl stir together all the spices and salt.
- Drain cashews and transfer to a blender or food processor. Add in the spices, nutritional yeast and almond milk. Blend until creamy.
- Once ready to serve, place in a microwave-safe bowl and heat for 15-30 seconds. Mixture will thicken even more after being heated.
For the hot dogs:
- Prepare vegan hot dogs according to the directions on the package.
- While the hot dogs are cooking, slice open the pretzels buns and heat a greased pan over medium heat. Lightly toast the buns.
- Heat the chili up in a microwave safe bowl. While the chili is warming up, slice the jalapeños into thin slices and peel and chop the onion to desired size.
- Place the hot dogs in the toasted buns. Spoon the chili over the hot dogs and top with jalapeño slices and onions. Smother in cashew queso and enjoy the game.
