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Vegan Cheese Tteokbokki Recipe

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★★★★★

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.

Ingredients

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
  • 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

Find it online: https://jedentaglecker.com/vegan-cheese-tteokbokki-recipe/