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 Minty Summer Rolls + Peanut Sauce Cucumber + Watermelon Gazpacho Berry Banana Frappe Verde Ginger Ale Scallion, Eggplant + Pepper Rice Bowl Salad Creamy Vegan Banana Rice Pudding Slow Cooker Golden Baked Chicken Turmeric Tonic