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 Roasted Pork Loin with Garlic + Rosemary Banana Cocoa Tofu Smoothie Greenada The Lullaby Elixir Avocado Melon Breakfast Smoothie Cilantro Ginger Broccoli Noodle Bowl Vegan Powerhouse Pesto Pasta Delicious Vegan Falafel