why make this recipe
Creamy Vegan Cheese Tteokbokki is a comforting dish that everyone will love. It’s perfect for cozy nights in, offering a delicious mix of flavors and textures. This recipe is simple to make and is a great way to enjoy a classic Korean street food in a plant-based format. Plus, those who love creamy sauces will be delighted with the velvety texture that the cashews provide.
how to make Creamy Vegan Cheese Tteokbokki
Ingredients :
- 200 grams Rice Cakes (Garaetteok) (Look for cylindrical, white rice cakes at Asian grocery stores.)
- 1 medium Potato (Can substitute with sweet potato for a sweeter flavor.)
- 1 medium Carrot (Optional for a simpler taste.)
- 1 cup Cashews (Sunflower seeds are a nut-free alternative.)
- 1/4 cup Nutritional Yeast (Can replace with vegan cheese shreds.)
- 1 tablespoon Miso Paste (Soybean or chickpea miso are great options.)
- 2 tablespoons Tapioca Starch (Critical for achieving a stretchy consistency.)
- to taste Seasonings (spices, Korean red pepper flakes) (Adjust for your preferred spice level.)
Directions :
Step-by-Step Instructions for Vegan Cheese Tteokbokki
- Start by soaking the cashews in water for at least 30 minutes. This will help make the cheese creamy.
- While the cashews soak, peel and chop the potato and carrot. Boil them in a pot of water until tender, about 10-15 minutes.
- Once cooked, drain the potato and carrot.
- In a blender, combine the soaked cashews, potato, carrot, nutritional yeast, miso paste, and tapioca starch. Add a little water if needed. Blend until smooth and creamy.
- In a pan, heat the rice cakes in a little water. Stir until softened, about 5 minutes.
- Add the creamy sauce to the rice cakes. Stir well to combine and cook for another 2-3 minutes.
- Add seasonings to taste, including Korean red pepper flakes for some heat.
- Serve hot and enjoy your meal!
how to serve Creamy Vegan Cheese Tteokbokki
Serve Creamy Vegan Cheese Tteokbokki in individual bowls. You can garnish it with extra red pepper flakes or chopped green onions for added flavor. It pairs well with a side of fresh veggies or a simple salad for a complete meal.
how to store Creamy Vegan Cheese Tteokbokki
If you have leftovers, let the dish cool down completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over low heat, adding a splash of water if it gets too thick.
tips to make Creamy Vegan Cheese Tteokbokki
- For a spicier kick, add more Korean red pepper flakes.
- To make it even heartier, consider adding vegetables like bell peppers or zucchini.
- Ensure the cashews are blended well for the smoothest sauce.
variation
You can try different vegetables, such as mushrooms, bok choy, or green beans, to customize your dish. If you want a different flavor, you can experiment with different types of miso paste.
FAQs
Can I use store-bought vegan cheese?
Yes, you can replace the cashew and nutritional yeast mixture with vegan cheese shreds for a quicker option.
What can I substitute for rice cakes?
You can use cooked pasta or gnocchi as a substitute for rice cakes if you cannot find them.
Is this dish gluten-free?
Yes, the ingredients used in this recipe are gluten-free. Just ensure that the sauces and starches are labeled gluten-free as an extra precaution.
Creamy Vegan Cheese Tteokbokki
Ingredients
Method
- Soak the cashews in water for at least 30 minutes.
- While the cashews soak, peel and chop the potato and carrot.
- Boil the potato and carrot in a pot of water until tender, about 10-15 minutes.
- Once cooked, drain the potato and carrot.
- In a blender, combine the soaked cashews, potato, carrot, nutritional yeast, miso paste, and tapioca starch. Add a little water if needed. Blend until smooth and creamy.
- In a pan, heat the rice cakes in a little water. Stir until softened, about 5 minutes.
- Add the creamy sauce to the rice cakes. Stir well to combine and cook for another 2-3 minutes.
- Add seasonings to taste, including Korean red pepper flakes.
- Serve hot and enjoy your meal!