165.Blue cheese and walnut sauce - vegetarian lifestyle recipe book


Use in small quantities only - don't smother food with sauces.

Serves 4

8 oz / 200g tub soft low-fat cream cheese

4 oz / 100g tub fromage frais

4 oz / 100g soft blue cheese - Cambozola is ideal

2 oz / 50g chopped walnutsv

2 oz / 50g fresh basil leaves or 1/2 teaspoon dried basil

1 oz / 25g fresh parsley or 1/2 teaspoon dried parsley

1 small glass red wine

1 dessertspoon walnut oil

1/2 teaspoon ground coriander

  • Melt the cambozola gently, either in a saucepan or in a microwave (30 seconds).
  • Blend all the ingredients together except the nuts in a bowl or blender.
  • Add the nuts and heat gently until almost at boiling point. Do not allow to boil.
  • Pour over mixed cooked vegetables (broccoli, sweetcorn, root vegetables, cauliflower).
  • Sprinkle with more herbs or some parmesan cheese and serve at once.
  • Serve in individual oven-proof gratin dishes and brown under the grill.
  • Use as a warm or cold dip with raw vegetables - carrot sticks, cauliflower florets, celery, courgette sticks etc.

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