Dairy-Free Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Vegan + Vegetarian Pumpkin "Cheese" Sauce With Quinoa Pasta Prep: 5 mins Cook: 8 minsServings: 4Mac -n- cheese without the cheese? YES! This recipe deliciously nails a creamy, non-dairy cheese sauce. The secret is the blend of mustard with nutritional yeast – a potent and powerful flavor union!Ingredients ½ lb. gluten-free quinoa pasta 1 package organic silken lite-firm tofu 1 cup organic pumpkin puree ¼ cup nutritional yeast ½ Tbsp. gluten-free Tamari soy sauce 1 Tbsp. lemon juice ½ Tbsp. mustard Handful of freshly chopped parsley*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories00%Fat (g)00%Saturated Fat (g)00%Carbohydrates (g)00%Protein (g)00%Sugars (g)00%Fiber (g)00%PreparationView As Slideshow Cook pasta according to package instructions. Blend the remaining ingredients until creamy and smooth. Pour over cooked pasta. Garnish with parsley, serve, and enjoy!TipSautéed sage leaves sprinkled on top are a great garnish.print TAGS: Gluten-Free, Mustard, Nutritional Yeast, Pumpkin, Quinoa Pasta, Tofu, VeganShare this:Related Recipes Veggie Tortilla Española Tomato + Cannelini Bean Salad Creamy Vegan Banana Rice Pudding The Lullaby Elixir Soothing Arthritis Elixir Avocado Melon Breakfast Smoothie Fresca + Picante Gazpacho Juice Paprika Cumin Quinoa