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Creamy Vegan Cheese Tteokbokki

Enjoy a comforting and creamy plant-based twist on classic Korean street food with this simple, delicious recipe that everyone will love.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Korean, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Creamy Sauce
  • 1 cup Cashews Sunflower seeds are a nut-free alternative.
  • 1 medium Potato Can substitute with sweet potato for a sweeter flavor.
  • 1 medium Carrot Optional for a simpler taste.
  • 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.
For the Tteokbokki
  • 200 grams Rice Cakes (Garaetteok) Look for cylindrical, white rice cakes at Asian grocery stores.

Method
 

Preparation
  1. Soak the cashews in water for at least 30 minutes.
  2. While the cashews soak, peel and chop the potato and carrot.
  3. Boil the potato and carrot in a pot of water until tender, about 10-15 minutes.
  4. Once cooked, drain the potato and carrot.
Making the Sauce
  1. 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.
Cooking
  1. In a pan, heat the rice cakes in a little water. Stir until softened, about 5 minutes.
  2. Add the creamy sauce to the rice cakes. Stir well to combine and cook for another 2-3 minutes.
  3. Add seasonings to taste, including Korean red pepper flakes.
  4. Serve hot and enjoy your meal!

Notes

Serve in individual bowls, garnished with extra red pepper flakes or chopped green onions. Pairs well with a side of fresh veggies or a simple salad. If storing leftovers, let the dish cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, adding a splash of water if it gets too thick.