400 g of GALLO gluten-free tiburón
1 broccoli, blanched
1 tablespoon of olive oil
1 small onion, chopped
1 small potato, peeled and grated
2 garlic cloves
150 g of raw, salt-free cashews
250 ml of water
¼ cup of nutritional yeast
2 tablespoons of apple vinegar
Salt and pepper, to taste
Cook the onion with a little olive oil over a medium heat until soft.
Add the grated potato, chopped garlic cloves and cook for a few more minutes.
Add the cashews and water and cook over a low heat between 5 to 8 minutes, until the potatoes are cooked.
Place the mixture into a food processor and add the nutritional yeast and vinegar.
Blend until you get a sauce without lumps. If the mixture is too thick, add a little more water. Try the mixture and season to taste.
Cook the tiburón pasta in abundant water with salt, strain and mix with the sauce. Add the broccoli florets and serve.