Vegan Cheese Tteokbokki Recipe

Introduction

Tteokbokki is a beloved Korean street food known for its chewy rice cakes and spicy sauce. This vegan cheese version is creamy, comforting, and packed with flavor, making it a fantastic plant-based twist on a classic favorite.

Ingredients

• 1 small potato, cooked (120g)
• 1/2 small carrot, cooked (50g)
• 2/3 cup cashews (86g)
• 1 cup cashew milk (250ml, or any non-dairy milk)
• 3/4 – 1 cup vegetable broth (188 – 250ml)
• 3 tbsp tapioca starch
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp miso
• ½ tsp mustard powder
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt, to taste
• 2 lbs Korean rice cakes (900g)
• Korean red pepper flakes (to garnish)
• Scallions (to garnish)
• Sesame seeds (to garnish)

Instructions

1. Step 1: Bring a pot of water to a boil and cook the Korean rice cakes until soft. Drain and rinse them with cold water to prevent sticking.
2. Step 2: Add the cooked potato, cooked carrot, cashews, cashew milk, vegetable broth, tapioca starch, nutritional yeast, lemon juice, miso, mustard powder, paprika, onion powder, garlic powder, and salt into a blender. Blend until the sauce is completely smooth.
3. Step 3: Pour the cheese sauce into a pot over medium heat. Stir constantly until the sauce thickens and begins to stretch slightly, about 5 minutes. Then reduce the heat to low.
4. Step 4: Stir the cooked rice cakes into the thickened cheese sauce until they are fully coated and heated through.
5. Step 5: Serve the tteokbokki immediately, garnishing with sliced scallions, sesame seeds, and Korean red pepper flakes to add flavor and a bit of heat.

Tips & Variations

• Soak cashews overnight or boil for 15 minutes if you want an even creamier cheese sauce texture.
• Adjust the amount of vegetable broth to achieve your preferred sauce thickness.
• Add extra Korean red pepper flakes or a drizzle of gochujang for more spice.
• Swap lemon juice for apple cider vinegar if you prefer a milder tang.

Storage

Store leftover tteokbokki in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of vegetable broth or non-dairy milk to loosen the sauce and restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice cakes?

Traditional Korean rice cakes work best because of their chewy texture, but you could try similar cylindrical rice cakes if unavailable. Avoid pre-cooked or flavored varieties.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free miso and vegetable broth. Always check ingredient labels to be sure.

Vegan Cheese Tteokbokki Recipe

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★★★★★

4.6 from 135 reviews

Delicious and comforting Vegan Cheese Tteokbokki, featuring chewy Korean rice cakes coated in a creamy, cheesy vegan sauce made from cashews and flavorful spices. This dairy-free twist on the classic Korean street food combines savory, tangy, and mildly spicy elements that’s perfect for a satisfying snack or meal.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cheese Sauce

• 1 small potato, cooked (120g)
• 1/2 small carrot, cooked (50g)
• 2/3 cup cashews (86g)
• 1 cup cashew milk (250ml or any non-dairy milk)
• 3/4 – 1 cup vegetable broth (188 – 250ml)
• 3 tbsp tapioca starch
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp miso
• ½ tsp mustard powder
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt, to taste

Main Ingredients

• 2 lbs Korean rice cakes (900g)
• Korean red pepper flakes, to taste
• Scallions, for garnish
• Sesame seeds, for garnish

Instructions

1. Cook the rice cakes: Bring a pot of water to a boil and add the Korean rice cakes. Cook them until they become soft and chewy, usually a few minutes. Once cooked, drain the rice cakes and rinse them under cold water to stop the cooking process and prevent sticking.
2. Prepare the vegan cheese sauce: Combine the cooked potato, cooked carrot, cashews, cashew milk, vegetable broth, tapioca starch, nutritional yeast, lemon juice, miso, mustard powder, paprika, onion powder, garlic powder, and salt in a blender. Blend everything together until the sauce is completely smooth and creamy.
3. Cook the cheese sauce: Pour the blended cheese sauce into a pot over medium heat. Continuously stir the sauce as it heats until it thickens and starts to stretch slightly, about 5 minutes. This step ensures the sauce has a perfect creamy, gooey consistency.
4. Combine rice cakes with sauce: Lower the heat to low. Add the cooked rice cakes to the cheese sauce and gently stir so all the rice cakes are fully coated in the sauce.
5. Garnish and serve: Serve the Vegan Cheese Tteokbokki immediately, garnished with sliced scallions, sesame seeds, and a sprinkle of Korean red pepper flakes for a spicy kick.

Notes

• For a spicier dish, increase the amount of Korean red pepper flakes or add gochujang if desired.
• Make sure to soak cashews in hot water for at least 15 minutes if you want an even smoother sauce.
• The tapioca starch helps give the sauce a stretchy, cheesy texture; do not skip it.
• You can substitute cashew milk with any other plant-based milk, but unsweetened versions work best.
• Rice cakes are best fresh; if frozen, thaw completely before cooking for best texture.

Keywords: Vegan Cheese Tteokbokki, Korean rice cakes, vegan cheese sauce, dairy-free tteokbokki, Korean street food, plant-based recipe, cashew cheese sauce