Amelia's soft tofu spinach pizza cheese

I used 158g of soft silken tofu (that's what was left from a supposedly 454g package of Nasoya after I too 302 gram out of it for something else (the point of this recipe was to use that and some spinach up).

• 158g of soft silken tofu
• 1/2 cup of unsweetened plain almond milk (other plant milks might work).
• 1 tablespoon mellow white miso
• 1 tablespoon nooch
• 3 tablespoons cornstarch
• 1/2 teaspoon salt (scant)
• 1/8 teaspoon garlic powder
• 80 g spinach, roughly chopped

-Put everything but the spinach into a blender (small one like a nutribullet is fine) and blend til it's well mixed (shouldn't take long).

-Pour into small saucepan over medium heat and stir until it thickens (walk away from the stirring at your own risk).

-Once it's thickened into a creamy thick sauce, add the spinach and turn the heat down low. Stir until incorporated and the spinach has cooked down a bit.

I mixed this with a water sautee of red and yellow bell peppers, oyster mushrooms, and water-caramelized onions—about 100g. This was supposed to top a pizza crust but I wound up eating on air-fried slices of potato instead. I think it would make a great vegetable dip (vegetable dip as in for fresh veggies to be dipped in, not as a name for the dip though of course now I'm wondering what I would call it to distinguish it from the latter; vegetable dip would otherwise be a decent name for it).