Creamy Walnut Sauce

Creamy Walnut Sauce

This sauce is wonderful spooned over Corn & Mushroom Stuffed Chiles Rellenos. It's also good spooned over steamed vegetables like broccoli and cauliflower. It even makes a great sauce to toss with pasta.


  • 1 cup California walnuts, toasted, chopped
  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons apple cider vinegar or red wine vinegar
  • 1 1/2 cups vegetable stock or water
  • 1/4 teaspoon cinnamon, ground
  • Generous 1/8 teaspoon cloves, ground
  • 1 tablespoon sugar
  • 1 cup milk, low-fat
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper, ground
  • 3 ounces (about 3/4 cup) cotija cheese, crumbled, OR Parmesan cheese, freshly grated
  • 2 tablespoons cilantro, fresh, chopped


  1. In a food processor, process the chopped walnuts, stopping to scrape down the sides of the bowl two or three times, until they become a smooth, thick paste. Set aside.
  2. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Sprinkle the flour over the onions and cook, stirring occasionally, until golden brown, about 4 minutes. Add the walnut butter and vinegar; whisk until smooth.
  3. Slowly whisk in the vegetable stock and continue whisking until no lumps remain. Stir in the cinnamon, cloves, sugar, milk, salt, and pepper; bring to a boil.
  4. Reduce the heat to a simmer and cook, stirring occasionally, until the flavors have melded, 15 minutes.
  5. Stir in the cotija cheese and continue simmering, stirring occasionally, 15 minutes more.
  6. Remove from the heat and stir in the cilantro.

*NOTE: The sauce may be prepared ahead of time and gently reheated.