4 Nogada Recipes

Yamilette González
Nogada is a sauce made with walnuts, cheese, spices, and red wine, sherry, or vinegar, which originally served to accompany fish. Nowadays, there are variations of the original recipe, and it is used almost exclusively to top chiles en nogada. Below, we present the most versatile nogadas with these incredible options. You will love them!
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Ingredients
4
Servings
  • 1 cup almonds, peeled, for the almond nogada
  • 1 1/2 cups almond milk, for the almond nogada
  • 1/2 cups white wine, for the almond nogada
  • 2 tablespoons sugar, for the almond nogada
  • 1/4 tablespoons white pepper, for the almond nogada
  • salt, for the almond nogada
  • 1 cup pecans, for the pecan nogada
  • 1 cup milk, for the pecan nogada
  • 1/4 cups cream cheese, for the pecan nogada
  • 1/4 cups sherry, for the pecan nogada
  • 1 tablespoon sugar, for the pecan nogada
  • pepper, for the pecan nogada
  • salt, for the pecan nogada
  • 1 cup requesón, for the light nogada
  • 1/2 cups walnuts, for the light nogada
  • 1 cup low-fat milk, for the light nogada
  • 1/4 cups white wine, for the light nogada
  • salt, for the light nogada
  • pepper, for the light nogada
  • 1 cup walnuts, for the traditional nogada
  • 1 cup milk, for the traditional nogada
  • 1/2 cups sour cream, for the traditional nogada
  • 1/2 cups goat cheese, for the traditional nogada
  • 2 tablespoons sugar, for the traditional nogada
  • 3 tablespoons sherry, for the traditional nogada
  • almonds, halved, for decoration
  • pomegranate, for decoration
  • parsley, for decoration
  • pecans, chopped, for decoration
Preparation
5 mins
Low
  • For the almond nogada, blend the almonds with the milk, white wine, sugar, and white pepper; season with salt. Serve over a stuffed chili with vegetables. Garnish with almonds, pomegranate, and parsley.
  • For the pecan nogada, blend the pecans with the milk, cream cheese, sherry, and sugar; season with salt and pepper. Serve over a battered chili stuffed with meat. Garnish with chopped pecans, pomegranate, and parsley.
  • For the light nogada, blend the ricotta with the walnuts, milk, and white wine; season with salt and pepper. Serve over a stuffed chili with mushrooms. Garnish with pomegranate and parsley.
  • For the traditional nogada, blend the walnuts with the milk, cream, goat cheese, sugar, and sherry; season with salt and pepper. Serve over a battered chili stuffed with meat. Garnish with pomegranate and parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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