Chef Cristina Gonzalez of Lazy Acres’ Market in Santa Barbara, California came up withis recipe for the California Walnut Board.  This sauce is wonderful spooned over Chef Christina's  Corn and Mushroom Stuffed Chiles Rellenos. (Pictured above.)

Did you know that walnuts are one of the healthiest foods you can eat?  Walnuts are the only nut that contain a significant amount of omega-3 fatty acids. No other nut even comes close.  Eating a handful of walnuts every day is one small step you can take to protect your heart.  The U.S. Food and Drug Administration even approved a qualified health claim for walnuts, the first ever for a whole food.

Makes a Generous 2 1/2 Cups

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