Vegan Cheese Tteokbokki (Cheesy Korean Rice Cakes)


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Vegan Cheese Tteokbokki (Cheesy Korean Rice Cakes)

Vegan Cheese Tteokbokki (Cheesy Korean Rice Cakes)



Cheese Sauce:

  • 1 small potato (120g)
  • ½ small carrot (50g)
  • ⅔ cup cashews (86g)
  • 1 cup cashew milk (250ml // or any non-dairy milk)
  • ¾1 cup vegetable broth (188 – 250ml)
  • 3 tbsp tapioca starch
  • ¼ 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

Rice Cakes:

  • 2 lbs korean rice cakes (900g)
  • Korean red pepper flakes
  • scallions
  • sesame seeds


  1. Bring a pot of water to a boil and cook rice cakes until soft. Drain and rinse with cold water.
  2. Add the cheese sauce ingredients into a blender and blend until smooth.
  3. 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.
  4. Serve immediately and garnish with green onions, sesame seeds and Korean red pepper flakes.


Find more of Lisa’s recipes on @okonomikitchen.

If you’re looking for other ways to make vegan tteokbokki, check out this recipe for Tteokbokki & Ramen Noodles (“Rabokki”).



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