Go Smart with California Walnuts Smart Menus Program: Delicious, convenient recipes aimed at changing the way Americans eat, brought to you by best-selling author and Oprah regular Dr. Michael Roizen and James Beard award-winning cookbook author Mollie Katzen. Smart Menus is designed to help people embrace a smart eating style that’s long on taste and convenience and short on scolding. Smart recipes and tips on how to create your own smart eating style are available at www.walnuts.org/smartmenus.

This sauce is wonderful spooned over Chef Christina's  Corn and Mushroom Stuffed Chiles Rellenos. (Pictured above.)

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.