Bring a pot of salted water to a boil. Cook the gluten-free pasta according to package instructions, typically 10-12 minutes, until al dente. Drain and set aside.

In a blender, combine chopped kale, soy yogurt, salt, garlic powder, maple syrup, vegan cheese, and lemon juice. Blend until smooth.

Toss the cooked pasta with the creamy kale sauce until well combined. Serve hot or cool and store in an airtight container for 3-4 days.