Vegan gluten-free

Mac’n cheese



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


Step 1

Cook the onion with a little olive oil over a medium heat until soft.

Step 2

Add the grated potato, chopped garlic cloves and cook for a few more minutes.

Step 3

Add the cashews and water and cook over a low heat between 5 to 8 minutes, until the potatoes are cooked.

Step 4

Place the mixture into a food processor and add the nutritional yeast and vinegar.

Step 5

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.

Step 6

Cook the tiburón pasta in abundant water with salt, strain and mix with the sauce. Add the broccoli florets and serve.

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