Creamy Vegan Farrotto with Butternut Squash (Dairy-Free)

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

1 small butternut squash

4 cups low/no-sodium vegetable stock

2 ¼ cups filtered water, divided

1 ½ cups whole farro

1 tablespoon olive oil

½ cup finely diced shallots (about 1 large shallot)

2 garlic cloves, minced

2 sprigs thyme, leaves minced

¼ cup fresh lemon juice

⅓ cup raw cashews, soaked for at least 2 hours and drained

1 tablespoon mellow miso

1 tablespoon nutritional yeast

sea salt and ground black pepper, to taste to taste

subheading: Equipment:

Blender

subheading: Notes:

Recipe inspired by the cracking technique from Cook’s Illustrated, as well as recipes from The New York Times and Food & Wine.

I wouldn’t substitute the butternut with any other type of squash. You want that sweet creaminess!

This recipe is written with WHOLE farro. I would not try it with other versions (pearled, semi-pearled, quick-cooking etc) without significantly adjusting the amount of liquid.

Directions at thefirstmess.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer