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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.

Ingredients

Scale

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

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