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Cheesy Vegan Farro With Tomatoes and Kale

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Calories: 180 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. If using sunflower seeds or if not using a high-speed blender, see Notes below for tips on soaking.
  2. 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.
  3. 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.
  4. 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 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.
  • Store leftover farro in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Calories 180kcal (9%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 4g (6%) Cholesterol 0mg (0%) Sodium 478mg (20%) Fiber 7g (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 180

% Daily Value*

Calories 180kcal 9%
Carbohydrates 31g 10%
Protein 9g 18%
Fat 4g 6%
Cholesterol 0mg 0%
Sodium 478mg 20%
Fiber 7g 28%

* Percent Daily Values are based on a 2,000 calorie diet.