Vegan Cheese Tteokbokki Recipe

Introduction

Vegan Cheese Tteokbokki is a comforting Korean street food classic made plant-based with a creamy, cheesy sauce. This version uses cashews and nutritional yeast for rich flavor and pairs perfectly with tender rice cakes for a satisfying meal.

Ingredients

• 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
• 2 lbs Korean rice cakes (900g)
• Korean red pepper flakes (to taste)
• Scallions, for garnish
• Sesame seeds, for garnish

Instructions

1. Step 1: Bring a pot of water to a boil and cook the Korean rice cakes until they are soft, about 3-5 minutes. Drain and rinse with cold water to prevent sticking.
2. Step 2: Place the cooked potato, carrot, cashews, cashew milk, vegetable broth, tapioca starch, nutritional yeast, lemon juice, miso, mustard powder, paprika, onion powder, garlic powder, and salt into a blender. Blend until completely smooth and creamy.
3. Step 3: Pour the blended cheese sauce into a pot over medium heat. Stir constantly until the sauce thickens and starts to stretch slightly, about 5 minutes. Reduce heat to low.
4. Step 4: Add the cooked rice cakes to the cheese sauce, stirring to coat all pieces evenly. Heat through for another 1-2 minutes.
5. Step 5: Serve immediately, garnished with sliced scallions, sesame seeds, and Korean red pepper flakes to taste.

Tips & Variations

• If you prefer a spicier dish, increase the amount of Korean red pepper flakes or add a dash of gochujang (Korean chili paste) to the sauce.
• Soak cashews in hot water for 20 minutes beforehand for an even smoother cheese sauce.
• Substitute any other non-dairy milk such as oat or almond milk if cashew milk is unavailable.
• For a gluten-free option, ensure the miso and rice cakes are certified gluten-free.

Storage

Store leftover tteokbokki in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of non-dairy milk or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese sauce ahead of time?

Yes, you can prepare the cheese sauce in advance and refrigerate it for up to 2 days. Reheat over low heat, stirring frequently, and add a little liquid if needed to restore the creamy texture before combining with rice cakes.

What if I can’t find Korean rice cakes?

If Korean rice cakes aren’t available, you can substitute with other chewy rice noodles or even gnocchi for a different but enjoyable texture.

Vegan Cheese Tteokbokki Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Vegan Cheese Tteokbokki recipe offers a creamy, cheesy twist on the beloved Korean street food, using a rich cashew-based cheese sauce combined with chewy Korean rice cakes. Perfectly spiced and garnished with scallions, sesame seeds, and Korean red pepper flakes, this plant-based dish delivers comforting flavors with a dairy-free, vegan-friendly approach.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean
• Diet: Vegan

Ingredients

Scale 1x2x3x

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
• ½ tsp mustard powder
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt, to taste

Main Ingredients

• 2 lbs Korean rice cakes (900g)

Garnishes

• Korean red pepper flakes
• Scallions
• Sesame seeds

Instructions

1. Cook the rice cakes: Bring a pot of water to a boil and cook the Korean rice cakes until they are soft and chewy. Once cooked, drain them thoroughly and rinse with cold water to stop the cooking process and prevent sticking.
2. Prepare the cheese sauce: In a blender, combine the cooked potato, cooked carrot, cashews, cashew milk, vegetable broth, tapioca starch, nutritional yeast, lemon juice, miso, mustard powder, paprika, onion powder, garlic powder, and salt. Blend until the mixture is completely smooth and creamy.
3. Cook the cheese sauce: Pour the blended cheese sauce into a pot over medium heat. Stir continuously to prevent sticking; cook until the sauce thickens and begins to stretch slightly, approximately 5 minutes. Then reduce the heat to low to keep it warm and stable.
4. Combine rice cakes with cheese sauce: Add the cooked rice cakes into the pot with the cheese sauce. Stir well to ensure all rice cake pieces are evenly coated with the creamy sauce.
5. Serve and garnish: Immediately serve the cheesy tteokbokki hot, garnished generously with chopped scallions, sesame seeds, and Korean red pepper flakes for a spicy, savory finish.

Notes

• The potato and carrot add natural creaminess and sweetness to the cheese sauce.
• Tapioca starch helps create a stretchy, gooey texture similar to melted cheese.
• Adjust the amount of vegetable broth to achieve desired sauce consistency.
• Use soaked cashews or boil them briefly if you want an extra smooth sauce texture.
• Korean rice cakes are available at Asian grocery stores and can be fresh or frozen.
• For spicier tteokbokki, increase the amount of Korean red pepper flakes.
• Make sure to stir the sauce continuously when heating to avoid lumps or burning.

Keywords: Vegan Tteokbokki, Korean rice cakes, Vegan cheese sauce, Dairy-free Korean dish, Spicy vegan recipe, Plant-based Korean food