Place rinsed farro in a medium saucepan. Add 1 1/2 cups water. The water should cover the grains. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes or until just slightly chewy. Remove from heat. Drain off any excess liquid. Set aside.
Soak the cashews for at least 2 hours, but as much as up to overnight. After soaking, drain and discard water.
Place the soaked cashews, water, maple syrup, vanilla, cinnamon and salt in a blender and process for 1-2 minutes. You may add more water for a thinner consistency, if desired.
In a medium bowl, toss peach chunks, lemon juice, salt and cinnamon. Set aside.
In a medium skillet, melt butter and brown sugar over medium-high heat. Add peach mixture and cook for 5-7 minutes, until caramelized.
Place some farro in a bowl, top with some caramelized peaches and a dollop or two of cashew cream. Sprinkle with chopped pecans or your favorite nut, if desired.