Low-Fat Low-Carb Low-Sugar
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!


  • 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 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%


  1. Cook pasta according to package instructions.
  2. Blend the remaining ingredients until creamy and smooth.
  3. Pour over cooked pasta. Garnish with parsley, serve, and enjoy!


Sautéed sage leaves sprinkled on top are a great garnish.

Pumpkin "Cheese" Sauce With Quinoa Pasta

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