This Creamy Farro & Prosciutto is dairy-free and such a warm comfort food. I Love making this on cooler days when a salad just doesn’t hit the mark. Using ancient grains like farro are definitely gaining more and more traction today even though they have been around for thousands of years. It does contain gluten, but lower levels than traditional wheat found today. I prefer to use sprouted so the gluten is already starting to be broken down and works just great for me! You can read more about it here if you are curious if it’s a good fit for you and the health benefits.
1 cup soaked raw cashews
1/2 cup shallots
3-4 garlic cloves
8 oz sliced mushrooms
1 small package of prosciutto
1 tbl coconut oil or ghee
3 tbls nutritional yeast
1 tbls cassava flour
1 tsp apple cider vinegar or lemon juice
1 tsp onion powder
1 1/2 cup full fat coconut milk
1 tsp raw honey (optional)
Optional additions: fresh chopped parsley, steamed broccoli, fresh spinach, chicken etc
Toppings: rawmeasan and or dried chili flakes
Creamy Farro & Prosciutto
Start by covering your raw cashews with filtered water and let soak for a minimum of 1 hour to overnight. Drain and rinse. Set aside.
Cook your farro on the stove according to directions or instant pot. I always use chicken bone broth instead of water when cooking it. Set aside.
In a saucepan or skillet add your coconut oil or ghee and saute over medium heat your shallot and garlic until fragrant and tender.
Add in all other ingredients to pan, except cashews, and heat over low to medium heat for a few minutes.
Now add your soaked cashews and use an immersion blender or your transfer to a blender. Go until smooth and creamy. Add more milk if needed. Taste and adjust seasonings to your liking.
Stir in the cooked farro and any additions you want. I added fresh parsley, spinach, and prosciutto here.
You can replace the farro with any gluten-free pasta, zucchini spirals etc.