Thursday, October 13, 2011

Spabetties Seven Layer Tacos- Vegan MOFO Day 13

It was only a matter of time before I blogged about a recipe from a vegan mofo post as I have been
bookmarking so many new recipes,so many great ideas!

These are delicious, and I love the idea of quinoa in tacos so much more nutritious than my previous tacos. I loved the cashew cheese too. Really need to make cashew cheese more often.

Here is the recipe from xgfx blog, she also has her own blog here.

 Seven layer tacos Ok so technically six, since I omitted the olives.

The Layers:
  1. jalapeno beans
  2. salsa spiced quinoa
  3. noocho cheese sauce
  4. chopped lettuce and scallions
  5. chopped tomatoes
  6. cubed avocado
  7. jalapeno soaked olives
Layer in hard corn taco shells, or in a serving dish as a seven layer dip. I have served these in small bowls as individual dips as well. No measurements for this – make as little or as much as you want, with layers as thick or thin as you want.
Base layer – canned pinto beans (drained) and chopped jalapeno:  2 cans beans and 2 seeded jalapenos, processed in food processor to a blend of chunky/creamy. I also fried this for a few minutes so it was warm and used chilli flakes.
Second layer – salsa spiced quinoa – quinoa cooked with dried and powdered “salsa flavors” added to the water: I used 1 cup quinoa to 1 1/2 cups vegetable broth, I added 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons chili flakes, 1 teaspoon chili powder, bring to boil then simmer 25 minutes.
Third layer – noocho cheese sauce / dip. Recipe follows.
Fourth through seventh layers – layer the lettuce and scallions, then tomato, then avocado, then olives.

This noocho cheese has gained notoriety as well – it is a favorite in our house and many others. A perfect blend of spicy heat, a subtle buttery sweet from cashews, and the cheesy nutritional yeast – my cravings for this border on obsessive.

noocho cheese sauce

vegan, gluten free, dairy free
1 cup raw cashews, soaked
juice of 1 lemon
2 tablespoons Tabasco sauce (we used less as we are wusses when it comes to heat)
1/3 to 1/2 cup water
1 garlic clove, finely minced
1/3 cup nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon onion powder
Begin with soaked cashews – process alone to an almost creamy consistency. Add lemon juice, Tabasco and a couple tablespoons of the water – continue processing until smooth. While processing, add garlic, nutritional yeast, paprika, chili and onion powders, stopping to scrape sides. Add water until desired consistency is reached – more water for sauce, less for dip.


  1. This looks delicious! I love trying out different noochy sauces so I'll definitely give yours a go. I have also been bookmarking like crazy over the last 2 weeks. :D

  2. Ooh yum, these look so full of great flavours! I've never used quinoa in tacos but I'd like to try it out.

    And I know what you mean, I am bookmarking so many recipes, I don't know where to begin.

  3. I could definitely eat a 7 layer taco right now.

  4. I love tacos but never thought to use quinoa in them - I also love the idea of a 7 layer dip - I haven't made a mofo recipe yet but have been considering a few

  5. i cannot wait to make her 7 layer tacos, too! yours look especially awesome, K!

  6. That sauce sounds like something I'll be mainlining this weekend :) I've only ever made Ani Phyo's nacho cheeze, which didn't have nooch in it. Oh how I love nooch!