Caprese Farrotto with Macarella

Name: Caprese Farrotto with Macarella
Prep time: 20 min
Cook time: 25 min
Total time: 4 h
Yield: Serves 4, plus extra cheese
Ingredients: Juice of ½ lemon; ½ cup (35 g) nutritional yeast; 2 cups (310 g) halved cherry tomatoes; 4 cups (1,000 ml) vegetable broth, divided; 1 cup (140 g) macadamia nuts, soaked in water 2 to 3 hours, water discarded; 1 cup (140 g) macadamia nuts, soaked in water 2 to 3 hours, water discarded; 1½ cups (375 ml) unsweetened non-dairy milk; 1 tablespoon arrowroot powder; Olive oil spray; 1½ cups (270 g) uncooked farro, rinsed; ½ medium yellow onion, chopped; 1 teaspoon dried oregano; 1½ teaspoons dried basil; Salt and black pepper to taste; Salt and black pepper to taste; 2 to 3 garlic cloves, minced; 1 teaspoon extra virgin olive oil; 1½ tablespoons extra virgin olive oil; 2 cups (60 g) roughly chopped basil; 2 tablespoons vegetable broth; 2 garlic cloves; 1½ teaspoons nutritional yeast; 1 tablespoon lemon juice; 1½ teaspoons agar powder (not flakes); ½ teaspoon salt

Macadamia Mozzarella

Preparation info

Serves
4
, plus extra cheese

Difficulty
Easy
Ready in
4 hr

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Fresh. Creamy. Mild. Ooey. Gooey. Yes, I am talking about mozzarella. And not just any mozzarella—this macadamia-nut mozzarella! Macarella, if you will. When heated in a sandwich, on a pizza, or all over your favorite lasagna, it does that steamy, melty thing we all know and love. It’s also perfect in a salad, especially when combined with tomato and basil. Caprese Farrotto celebrates that trio of flavors in a risotto-style dish. Farro, a nutty-tasting grain, gives it a chewy, tooths

Ingredients

Dinner
Side dish
Vegan

Ingredients

Method