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Creamy Vegan Cheese Tteokbokki

A warm and comforting dish featuring chewy rice cakes in a rich, creamy cheese sauce made from nuts, perfect for cozy nights in.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Korean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Soak the cashews in water for at least 2 hours to soften them. Drain and rinse before using.
  2. Boil the potato in a pot of water until soft, about 15 minutes. Drain and let cool. Then peel and mash it.
Make the Cheese Sauce
  1. In a blender, combine the soaked cashews, mashed potato, carrot (if using), nutritional yeast, miso paste, tapioca starch, and seasonings. Blend until smooth and creamy.
Cook the Rice Cakes
  1. In a pot, bring water to a gentle simmer. Add the rice cakes and cook for about 10 minutes or until they become soft and chewy.
  2. Drain the rice cakes and return them to the pot. Pour the cheese sauce over the rice cakes and stir well.
  3. Cook on medium heat for about 5 minutes, stirring constantly until the sauce thickens and coats the rice cakes.
  4. Adjust the seasoning according to your taste, adding more spice if desired.

Notes

Serve the Creamy Vegan Cheese Tteokbokki hot. Garnish with additional Korean red pepper flakes or chopped green onions for extra flavor. Enjoy it as a main dish or a fun street food-style snack. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to prevent it from drying out and warm it in a pan on low heat until heated through.