Go Back
Vegan Cheese Tteokbokki

Vegan Cheese Tteokbokki: Comforting Cheesy Korean Delight

This Vegan Cheese Tteokbokki recipe is a must-try, combining creamy vegan cheese sauce with chewy rice cakes for a delightful comfort food experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Tteokbokki
  • 400 grams Korean rice cakes Look for the garaetteok variety
  • 1 medium potato Acts as a thickening agent
  • 1 medium carrot Adds subtle sweetness
For the Cheese Sauce
  • 1 cup cashews Soaked for creaminess
  • nutritional yeast 3 tablespoons Enhances cheesy flavor
  • 1 tablespoon miso paste Adds umami
  • 2 tablespoons tapioca starch Gives sauce its stretchy texture
Spices & Seasoning
  • 1 teaspoon garlic powder Enhances savory flavor
  • 1 teaspoon onion powder Adds depth to flavor
  • to taste salt Essential for seasoning
  • to taste pepper Essential for seasoning

Equipment

  • pot
  • Blender
  • Wooden Spoon

Method
 

Step-by-Step Instructions for Vegan Cheese Tteokbokki
  1. Begin by bringing a pot of water to a rapid boil. Add the Korean rice cakes and cook for about 5–7 minutes until tender. Drain and set aside.
  2. In a blender, combine the cooked potato, carrot, cashews, nutritional yeast, miso paste, and spices. Blend until smooth and set aside.
  3. Pour the blended cheese mixture into a pot over medium heat. Stir continuously, allowing it to thicken for about 5 minutes.
  4. Gently fold the drained rice cakes into the thickened cheese sauce, ensuring they are evenly coated.
  5. Transfer to serving bowls while warm. Optionally, sprinkle with Korean red pepper flakes for a spicy touch.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water to restore creaminess.