vegan spinach mac n cheese

Cheese:
3 cups milk (i use 1-2%. soy milk also works wonderfully)
1 tbps paprika
1 tbsp garlic or 3 cloves minced (generous w the garlic is fine)
1/3 c. braggs liquid aminos (or 1/4 c. soy or tamari sauce)
3/4 c. nutritional yeast
1/2 block of firm tofu ( i sometimes put in 3/4)
1/2 c. vegetable oil
1 package frozen chopped sminach- defrosted
1 tbsp mustard (optional)

Casserole:
1 box macaroni noodles
2 tbsp dijon mustard

Preheat oven to 350. Blend cheese ingredients in blender. make sure
the spinach really gets pureed.

Cook noodles according to package directions, place in casserole dish. mix in mustard.
Pour soy cheese over the noodles until they're just covered. Mixture
should be pretty liquidy. Make sure the cheese isn't too dry because
it will thicken in the oven.

Bake for 25-30 minutes or until cheese darkens slightly and begins to
bubble on top.