Cooked - Vegan Cheese Tteokbokki

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Cheese Tteokbokki

6.0

1 small potato, cooked (120g)

½ small carrot, cooked (50g)

⅔ cup cashews (86g)

1 cup cashew milk (250ml // or any non-dairy milk)

¾ – 1 cup vegetable broth (188 – 250ml)

3 tbsp tapioca starch

¼ 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

Scallions

Sesame seeds

Bring a pot of water to a boil and cook rice cakes until soft. Drain and rinse with cold water.
Add the cheese sauce ingredients into a blender and blend until smooth.
Over medium heat, add the cheese sauce into a pot. Stir cheese sauce constantly until thick and starts to slightly stretch, around 5 minutes. Reduce temperature to low heat. Stir in the rice cakes until all the pieces are covered.
Serve immediately and garnish with green onions, sesame seeds and Korean red pepper flakes.

Course🍽️Main Course

Diets🌱Vegan...

Category🍽️Main Dish

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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