166.Shropshire and walnut sauce - vegetarian lifestyle recipe book


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

Serves 4

4 oz Shropshire Blue cheese, crumbled

8 oz low-fat cream cheese

3 oz chopped walnuts

2 tablespoons red wine or port

4 tablespoons milk

1 tablespoon chopped fresh parsley

  • Blend all the ingredients except the nuts together in a bowl or blender.
  • Add the nuts and heat gently until almost at boiling point.
  • Pour over cooked mixed vegetables and serve.
  • Use as a warm or cold dip with raw vegetables as in Blue Cheese & Walnut Sauce. If using it cold, you do not need to heat first.
  • Substitute stilton or gorgonzola for the Shropshire Blue cheese.

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