2 cups raw walnuts. [Use the freshest walnuts possible for the best flavor. Traditionally, only walnuts are used, but some modern recipes include a mix of nuts like almonds or pine nuts for complexity.]
1 cup milk
1/2 cup heavy cream
4 oz cream cheese, softened
1/4 cup sugar
1/4 tsp ground cinnamon
Pinch of salt
Soak the walnuts in hot water for about 5 minutes, then drain and peel off the skins.
If time allows, soak peeled walnuts in milk for a few hours or overnight in the refrigerator. This softens them and reduces bitterness.
In a blender, combine the soaked walnuts, milk, heavy cream, cream cheese, sugar, cinnamon, and salt.
Blend until smooth and creamy. This may take several minutes to achieve a silky consistency. If the sauce is grainy, pass it through a fine-mesh strainer for extra smoothness.
If the sauce is too thick, add more milk gradually until you reach the desired consistency.
Taste and adjust sweetness or seasoning as needed.
Refrigerate the sauce for at least an hour before serving to allow flavors to meld and sauce to thicken slightly.
Stir well before using, as the sauce may separate slightly when chilled.
Serve this creamy sauce over Chiles en Nogada for an authentic Mexican culinary experience.