Cheesy Vegan Farro With Tomatoes and Kale

close up of creamy and cheesy farro mixed with kale and tomatoes in a small pot

Cheesy Vegan Farro With Tomatoes and Kale

Prep Time 10

Cook Time 25

Total Time 35

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

Chewy farro combines with an easy vegan cheese sauce for a healthy and unexpected side dish everyone will love.

Ingredients

For the farro:

1 ½ cups uncooked pearled farro, rinsed and drained
2 cups vegetable broth
1 cup water
4 cloves garlic, minced
6 ounces cherry or grape tomatoes, halved
1 bunch Tuscan kale (also called lacinato or dino)

For the cheese sauce:

½ cup raw cashews or ⅓ cup raw sunflower seeds - See Notes re: soaking.
3 tablespoons old fashioned rolled oats
2 to 4 tablespoons lemon juice
¼ cup nutritional yeast
1 ½ ounces roasted red pepper from a jar (about 1 small pepper)
1 tablespoon rice vinegar
1 tablespoon distilled white vinegar
1 teaspoon fine sea salt
½ teaspoon garlic powder
1 cup water

Instructions

If using sunflower seeds or if not using a high-speed blender, see Notes below for tips on soaking.
Combine the farro, garlic, broth, and water in a large pot. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until most of the liquid is absorbed and the farro is chewy/tender, about 18 minutes.
While the farro is cooking, combine the cheese sauce ingredients in a blender, starting with just 2 tablespoons lemon juice. Blend until completey smooth. Set aside.
Add tomatoes and kale to the pot with the farro. Continue cooking 2 to 3 minutes, stirring occasionally, until wilted and hot. Pour the cheese sauce into the pot, and stir to distribute. Cook for about 5 minutes or until the sauce is bubbling hot and thick. Remove from heat, taste and add more lemon juice and salt, if desired. Serve hot.

Notes

Soaking

Soaking sunflower seeds helps reduce their unique flavor and aroma. So if you're using the seed option, even if using a high-speed blender, I recommend first soaking the seeds in hot water for 30 minutes to 1 hour.

If using a standard blender, soak cashews/seeds in hot water for about 1 hour, then drain and rinse. This helps soften them for blending.

Storage

Store leftover farro in an airtight container in the refrigerator for up to 5 days.

Nutrition