Vegan Cheese Tteokbokki
Ingredients
- 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
- 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