Vegan Cheese Tteokbokki: Creamy Comfort in Every Bite

Vegan Cheese Tteokbokki is a delightful dish of chewy rice cakes drenched in a creamy, plant-based cheese sauce, perfect for a quick meal or crowd-pleaser.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Snacks

Cuisine: Korean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Cheesy Sauce

400 g Korean Rice Cakes Look for garaetteok for authenticity.
1 medium Potato Or sweet potato for sweetness.
1 medium Carrot Swap for another veggie if you're out.
1 cup Cashew Milk Any plant-based milk can work.
1 cup Vegetable Broth Low-sodium for a healthier choice.
1/4 cup Nutritional Yeast Infuses cheesy umami flavor.
2 tbsp Miso Paste Soy sauce can substitute.
2 tbsp Tapioca Starch Crucial for stretchy texture.

Spices

1 tsp Garlic Powder Adjust to taste.
1 tsp Onion Powder Essential for flavor depth.
to taste Salt Essential seasoning.
to taste Pepper Essential seasoning.
1 tbsp Korean Red Pepper Flakes Adjust for desired heat.

Equipment

blender
saucepan
pot

Method

Preparation Steps

Cook the Korean rice cakes in boiling water for about 10 minutes until tender, then drain.
Blend the cooked potato, carrot, cashew milk, vegetable broth, nutritional yeast, miso paste, and spices until smooth.
Heat the blended sauce in a saucepan over medium heat, stirring for 5-7 minutes until thickened.
Fold the drained rice cakes into the sauce and stir well to coat evenly.
Serve hot, optionally adding more Korean red pepper flakes on top.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 400IUVitamin C: 8mgCalcium: 90mgIron: 2mg

Notes

Ensure rice cakes are tender, not mushy, for the best texture. Adjust sauce thickness with additional liquids if needed.

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