Vegan Tteokbokki with Cheese Sauce
Ingredients
Cheese sauce
- 1 small potato (120g)
- 1/2 small carrot (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
Rice cakes
- 2 lbs korean rice cakes (900g)
- Korean red pepper flakes
- scallions
- sesame seeds
Preparation
Bring a pot of water to a boil and cook rice cakes until soft. Drain and rinse with cold water.
Add the cheese sauce ingredients into a blender and blend until smooth.
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.
Serve immediately and garnish with green onions, sesame seeds and Korean red pepper flakes.