Mac and Cheeze, heavily adapted from Soul Veg Restaurant

3 c. soymilk
1 c. nut. yeast
1 T. minced garlic
1 T. spicy paprika
2 tsp. sea salt
1/4 c. Bragg’s Aminos/tamari
16 oz. macaroni
1 c. canola oil or olive oil, which I used
Bread Crumbs

1.) Blend all but macaroni and oil in blender. Blend well – no chunks. While blending, pour oil slowly into blender. Blend 3 minutes. *I couldn’t do this because my blender was already so full. I just poured the oil in after I had blended everything else, and re-blended. Worked fine.
2.) In casserole dish, coat macaroni with spicy brown mustard but only lightly coat. Pour cheeze mix over noodles and stir. Sprinkle Panko on top and bake @ 375 for 20-25 minutes. Ready when the top starts to bubble.

Consume all of it.