"Cheesy" sauce recipe

Someone asked for the broccoli recipe from yesterday's meeting.The
batch I made for the meeting was five pounds of frozen broccoli. I've
tried to scale it down a bit, and even if you make too much, a little
extra sauce is a nice problem to have. The measurements are
approximate, because I don't really "do" recipes. I actually made this
one up the night before the meeting when I remembered I had a bag of
avocados that needed to be used up. So, forgive me if something is
missing or it doesn't turn out exactly the same.

This is a really simple base recipe. Spice it up with jalapenos and
use less liquid for a thick Mexican cheeze sauce. Reduce or eliminate
the Daiya for a less fattening (and less expensive!) version. Use
mozzarella shreds for an Alfredo type sauce. Add pureed spinach or
butternut squash for a pasta topping with extra vitamins. Cooking is
fun; get creative!

Avocado Cheesy Sauce

1 very ripe avocado
Approx 1 cup unsweetened non-dairy milk (I used the So Delicious
coconut based milk because it's so thick & creamy, but any brand will
work.)
2 tablespoons margarine (I used Earth Balance baking sticks, but any
brand is fine.)
1 bag of cheddar Daiya shreds
Approx 2/3 cup of nutritional yeast
Approx 1/2 tsp salt, to taste
Approx 1/2 tsp ground black pepper
Approx 1 tsp garlic powder
Approx 2 tsp dried parsley (optional)
Approx 1 tsp dried basil (optional)

1. Mash avocado with a fork or potato masher, or puree it in a food processor or blender (easiest choice).
2. In a medium pot, heat your non-dairy milk of choice and the margarine over medium heat.
3. When hot (but don't boil!), add avocado puree, Daiya, and nutritional yeast. Stir periodically to keep it smooth.
4. Add seasonings to taste.

That's everything! Enjoy. :)

-Allie