So rich, so creamy, and so delicious– and it is all plant-based!
Using farro, rather than rice, creates a texture similar to risotto for this recipe. Yet, the farro creates more of a nutty feeling, in addition to the natural creaminess. And, cooking with wine (as you know) offers a richer, more profound profile than just water.
Nutritional yeast (yes, another superfood – loaded in B12), mustard, a little tomato paste and spice, as well as rich and creamy cashew butter, will leave your mouth watering and wanting (craving) 4 more!

“Farro refers to the grains of three wheat species, which are sold dried, and cooked in water until soft and chewy.”

Coupled with some crunch and extra protein from roasted and salted pistachios, as well as some kick and color from spicy peppers, this could be your next favorite comfort food go-to.

Vegan Cheesy Farro

Vegan Cheesy Farro

1 cup uncooked farro
2 cups white wine
1/4 cup cashew butter
2 Tbs. nutritional yeast
1 Tbs. stoneground mustard
2 tsp. tomato paste
1/2 tsp. dried onion
1/2 tsp. chili powder
1/4 tsp. ground turmeric
plenty of sea salt and pepper

roasted pistachios and spicy peppers (optional)

Combine the farro and wine in a medium saucepan and bring to a boil.
Reduce heat to a simmer and cover 3/4 of the way.
After about 8 minutes, stir in the cashew butter, nutritional yeast, mustard, tomato paste, onion, chili powder, and turmeric.
Continue cooking/simmering until the farro is soft and chewy, as well as extra creamy. Add additional liquid, if need be.
Remove from heat and season well with salt and pepper.

Plate and serve topped with roasted pistachios, spicy peppers (in oil), and/or with any other favorites (mushrooms, asparagus, roasted broccoli or cauliflower, or a roasted sweet potato slathered in additional sweet and creamy cashew butter!) – The cashew butter should NOT be neglected.