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Vegan Cheese Tteokbokki by (Cheesy Korean Rice Cakes) . (makes 6 servings) . …

Vegan Cheese Tteokbokki by okonomikitchen 🧡 (Cheesy Korean Rice Cakes)
(makes 6 servings) .


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
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
sesame seeds


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. [Recipe as posted on, courtesy of okonomikitchen]

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  1. @mellie.lee90 😱 this looks amazing…! Seeing as you already have rice cakes and presumably the other ingredients, it’s your duty to try this out! 😜😁

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