Farro, Mushroom, and Leek Gratin

This hearty casserole has all the flavors of holiday dressing. With its creamy sauce, chewy farro, and crispy topping, this gratin is a delight to the senses. Use crushed crispbread for the best-texture topping.

The key ingredient in the creamy sauce is soaked cashews: After a 30-minute soak in hot water, you'll blend them with a few flavorful ingredients to make a fabulously simple, rich-tasting sauce.

By Carla Christian, RD, LD,


  • ½ cup raw unsalted cashews
  • 3 cups low-sodium vegetable broth
  • 1 cup farro
  • ½ cup unsweetened plant milk
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • ½ teaspoon onion powder
  • Sea salt and freshly ground black pepper, to taste
  • 3 cups assorted fresh mushrooms, such as button, cremini, oyster, and/or shiitake, sliced
  • 1 cup thinly sliced leeks
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 3 cloves garlic, minced
  • 2 cups torn fresh kale
  • ⅓ cup crushed multigrain crispbread, such as Wasa brand, or whole wheat panko bread crumbs


  • In a small bowl, combine cashews with enough hot water to cover them; soak cashews for 30 minutes; drain.
  • Preheat oven to 350°F. In a medium saucepan bring broth to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or just until tender. Drain any excess liquid.
  • Meanwhile, in a small food processor or blender combine drained cashews with milk, vinegar, mustard, maple syrup, and onion powder. Cover and process until smooth. Season with salt and pepper.
  • In an extra-large skillet cook the next five ingredients (through garlic) over medium 5 to 6 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in kale; cook 2 to 3 minutes more or just until kale is wilted. Stir in cooked farro and cashew puree. Spoon into a 2-qt. baking dish.
  • Bake, covered, 15 minutes. Sprinkle with crushed crispbread. Bake, uncovered, 10 to 15 minutes more or until crispbread is toasted.

Comments (15)

(5 from 9 votes)

Recipe Rating

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Fantastic - really great 👏


This is sooo good! Added zucchini instead of celery and will add some chickpeas next time!


Added miso and nooch to the sauce, also increased veggies, added peas/beans.


Excellent. Substituted 1/4 cup pumpkin seeds for cashews and red balsamic for white. Very creamy. I put the little bit of leftover warmed into a wrap with hummus.

Nancy Woodham

My husband and I really enjoyed this recipe. Too bad it is not yet on your app so that is easy to save.


Hello Nancy. Because I am always looking for some good recipes from different sources I am using an app called Paprika Recipe Manager 3. It is great organizer of all recipes you like. You can download them with a few clicks right from the page you found the desired recipe. Also you can edit it or add your on ingredient if you tweaked it to your own taste. It is worth to check it out!

Glenda Ball

If you go to the top right of the recipe touch the tiny dots and you can save it to pinterest

Mrs. Plant in Texas

Made this tonight, and we adored it!


What can i substitute for white balsamic vinegar?


I always sub lemon juice for any vinegar in a recipe

Amanda Denny

Unbelievably DELICIOUS. The flavors and the coziness of this dish are off the charts. Definitely part of our rotation now!


What could be subbed for the cashews? Plant based yogurt?

Amanda Denny

You might try white beans in lieu of the cashews!


This recipe was so flavorful! I topped it with some air fried tofu to make it a main dish. My picky family loved it and I’m sure I’ll make it again.


Delicious. My first time cooking farrow and it is delightful. I did use olive oil to brown the veg and the topping and added a scallion to the mix instead of using onion powder. Great recipe. Will make again.

About the Author

Headshot of Carla Christian, RD, LD

About the Author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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