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 mins Servings: 4 Mac -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 ┬╜ lb. gluten-free quinoa pasta 1 package organic silken lite-firm tofu 1 cup organic pumpkin puree ┬╝ cup nutritional yeast ┬╜ Tbsp. gluten-free Tamari soy sauce 1 Tbsp. lemon juice ┬╜ Tbsp. mustard Handful of freshly chopped parsley *Choose organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 0% Fat (g) 0 0% Saturated Fat (g) 0 0% Carbohydrates (g) 0 0% Protein (g) 0 0% Sugars (g) 0 0% Fiber (g) 0 0% Preparation View 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! Tip Saut├⌐ed sage leaves sprinkled on top are a great garnish. print TAGS: Gluten-Free, Mustard, Nutritional Yeast, Pumpkin, Quinoa Pasta, Tofu, Vegan Related Recipes Verde Ginger Ale Sweet Potato Hash with Egg SuperGreen Ensalada Cubana Vegan Powerhouse Pesto Pasta Avocado Melon Breakfast Smoothie Veggie Tortilla Espa├▒ola Minty Summer Rolls + Peanut Sauce