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
- 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.
- 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.
- 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.
- Reduce the heat to a simmer and cook, stirring occasionally, until the flavors have melded, 15 minutes.
- Stir in the cotija cheese and continue simmering, stirring occasionally, 15 minutes more.
- Remove from the heat and stir in the cilantro.
*NOTE: The sauce may be prepared ahead of time and gently reheated.