spoon spoon spoon Easy


4 Moving Mountains Hot Dogs

4 Hot Dog Buns

25g plant-based butter

25g plain flour

200ml plant-based milk

90g vegan grated cheese (we went with a vegan Red Leicester)

25g vegan American-style cheese

2 jalapeƱos, (1 finely chopped, and 1 finely sliced)

4tbsp mayonnaise

1-2 tbsp sriracha sauce

Mustard and ketchup, to serve


  1. First, start to cook your Moving Mountains Hot Dogs, following the on-pack instructions. You can boil, fry, or grill them on a BBQ!
  2. Whilst your hotdogs cook, take a saucepan, and begin to heat the vegan butter on a medium heat. Whisk in the flour and cook for 1 minute to make a paste. Slowly pour in the plant-based milk, whisking constantly to prevent lumps from forming.
  3. Bring the sauce to a boil and reduce heat to low. Let the sauce simmer until it thickens, about 5 minutes. Add the vegan cheeses to the sauce, whisking until melted and smooth. Add the finely chopped jalapeno and season the sauce.
  4. In a small bowl, whisk together the vegan mayo and sriracha sauce to make the sriracha mayo.
  5. Assemble the hot dogs, spread the sriracha mayo on one side of the hot dog bun, and the other side with the cheesy sauce. Add your choice of mustard and ketchup on top, and garnish with finely sliced jalapenos. Serve and enjoy! (Use any of that spare cheese sauce on some yummy cheesy chips).