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Vegan Cheese Tteokbokki: 5 Comforting Reasons to Try It

Vegan Cheese Tteokbokki
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This Vegan Cheese Tteokbokki recipe is a must-try, combining creamy vegan cheese sauce with chewy rice cakes for a delightful comfort food experience.

Ingredients

Scale
  • 400 grams Korean rice cakes (Look for the garaetteok variety)
  • 1 medium potato (Acts as a thickening agent)
  • 1 medium carrot (Adds subtle sweetness)
  • 1 cup cashews (Soaked for creaminess)
  • 3 tablespoons nutritional yeast (Enhances cheesy flavor)
  • 1 tablespoon miso paste (Adds umami)
  • 2 tablespoons tapioca starch (Gives sauce its stretchy texture)
  • 1 teaspoon garlic powder (Enhances savory flavor)
  • 1 teaspoon onion powder (Adds depth to flavor)
  • Salt to taste (Essential for seasoning)
  • Pepper to taste (Essential for seasoning)

Instructions

  1. Begin by bringing a pot of water to a rapid boil. Add the Korean rice cakes and cook for about 5–7 minutes until tender. Drain and set aside.
  2. In a blender, combine the cooked potato, carrot, cashews, nutritional yeast, miso paste, and spices. Blend until smooth and set aside.
  3. Pour the blended cheese mixture into a pot over medium heat. Stir continuously, allowing it to thicken for about 5 minutes.
  4. Gently fold the drained rice cakes into the thickened cheese sauce, ensuring they are evenly coated.
  5. Transfer to serving bowls while warm. Optionally, sprinkle with Korean red pepper flakes for a spicy touch.

Notes

  • Adjust the spiciness by adding more or less Korean red pepper flakes.
  • Soaking cashews improves the creaminess of the cheese sauce.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://sarecipe.com/vegan-cheese-tteokbokki/