Alvofrado sauce

[u]Sauce[/u]:1. Combine the saucel ingredients in a blender. Blend until smooth. Add more or less nondairy milk to get the desired consistency. (If you want it to be warm, warm up the milk before adding it. Don't cook the avocado, or even microwave it, it gets gross.)
[u]Parmesan cheese[/u]:2. In a blender or coffee grinder, grind the almonds up by pulsing for no more then 1 second at a time. Any more then that and you get almond butter, not a good thing. Pulse five or six times then pour out into a strainer and strain it into a bowl. Then add the large pieces back to the blender and repeat the process over and over again until all the almonds have been ground up. Either that or you can just use almond meal that you buy at the store....
3. Once the almonds have been ground to a meal, put it back into the blender, add the nutritional yeast and the salt and pulse just enough to blend all the ingredients. Seal up in an airtight container and this keeps for about three weeks in the fridge. This stuff is good on just about everything!
[u]Assembly[/u]:4. Toss with lots of hot pasta, sprinkle on a generous portion of the parmesan cheese on top. The cheese is a must for this, it isn't near as god without it.
Source of recipe: This is a remake of the Quick and Easy Alfredo Sauce recipe from the Uncheese Cookbook by Jo Stepaniak. I didn't have vegan cream cheese or silken tofu and was too lazy to go to the store, but I had an avocado that needed to be eaten up, so I tried it out. My 18 month old son devoured this! And he hates avocado. I found a way of getting him to eat it now, hee hee. It is green but so so so good, yummmy. Enjoy.