Last weekend I made the mac & cheez from Veganomicon (not the casserole, just the sauce) and had a TON left over, considering I'm the only nut-yeast-lover in my house, and it honestly wasn't even the best cheez sauce I've ever had anyway. So here's what I did:
For one hungry person:
1 large clove garlic, chopped
2 T diced onion
veggie broth/oil/your favorite saute-ing substance
spices to taste (basil, garlic powder, crushed red pepper)
1/2 c. prepared cheez sauce (more to taste)
1/2 c. prepared tomato sauce (more to taste) (I totally cheated and used some from a can)
In a skillet over medium-high heat, saute the onion for a few minutes. Add the garlic and any spices you may desire. Cook until the onion begins to get translucent. Add the red sauce and cook for a few minutes, then add the cheez sauce. I basically mixed until it looked orangeish, and of course I tasted it too. It turned out to be about a 50/50 mixture between the two sauces. Cook until it just begins to bubble, then serve over leftover pasta.
It kind of made me think of the 4-cheese vodka sauce you always see in stores, or like the inside of lasagna, and I know you could probably get a similar effect with tofu/almonds/etc but this was delicious and hearty and I just had to share.... Sorry there are no pictures!! I was starving, and besides, you all know what a bowl of pasta looks like...