Description
This Vegan Cheese Tteokbokki features chewy Korean rice cakes smothered in a flavour packed cheese sauce. Comforting, quick and easy to make making it the perfect dish for lazy nights in!
Ingredients
Units
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
- 1/2 tsp mustard powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt, to taste
Rice Cakes:
- 2 lbs korean rice cakes (900g)
- Korean red pepper flakes
- scallions
- sesame seeds
Instructions
- 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.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, gluten free, korean
Nutrition
- Serving Size: 1 serving
- Calories: 467
- Sugar: 1.6g
- Sodium: 580mg
- Fat: 7.7g
- Saturated Fat: 1.2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0
- Carbohydrates: 89.5g
- Fiber: 2.8g
- Protein: 10.8g
- Cholesterol: 0