This sauce makes a great base for a big dish of nachos. If you start from cold sauce, you will need to warm it up a little bit, then mix in some tomatoes (diced fresh or canned), and perhaps stretch it by adding some hot vegetable broth to bring it to the desired consistency.
You can make a pile of nachos, layering some tortilla chips with chopped jalapeño peppers, black olives, sliced green onions, and cilantro, and a generous helping of the cheesy sauce. To make it a meal, also add black beans or red kidney beans.
Heat in a hot oven (425 degrees F) for 5 to 10 minutes.
Cook your macaroni pasta in plenty water per package directions. When there is about a minute left to the cooking time, scoop out about a cup of the cooking water with a ladle and reserve. Quickly drain the pasta and return to the warm pot, but make sure the heat is turned off. (Some residual heat is fine.) Pour in the cheesy sauce (a bit over 1 cup is great for a whole package of pasta) and stir well. Then, add a little bit of cooking water, about a quarter cup at a time, until you reach the desired sauciness. Throw in a few big handfuls of baby spinach or baby kale to add bonus vitamins. Another great add-in is finely-diced seitan or vegan sausage.
You can serve immediately, topped with a generous helping of Vegan parm nuts. Or you can pour in a casserole dish, top with breadcrumbs (or more parm nuts!) and bake in the oven for 15-20 minutes at 375 degrees F, until the topping is golden.
This sauce does not exactly reproduce the taste of cheddar, that’s not the point. It reproduces the function of cheddar sauce (without the calories and the cruelty!): it brings a touch of gooey creaminess, and brings the dish together. Warm it up a bit to make it runny again, and you can pour it in burritos or quesadillas, or use it as a dip for your broccoli.