Cheese tteokbokki
Ingredients
- 1 small potato, cooked
- 1 small carrot, cooked
- ⅔ cup cashews
- 1 cup cashew milk
- ¾ – 1 cup vegetable stock
- 3 tbsp cornstarch
- 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
- 900g korean rice cakes
- Korean red pepper flakes
- Scallions
- Sesame seeds
Steps
- Bring a pot of water to a boil and cook rice cakes until soft.
- Drain and rinse the rice cakes with cold water.
- Add ingredients from potato to salt into a blender and blend until smooth.
- Add the cheese sauce into a pot and heat over medium.
- Stir cheese sauce constantly until thick, around 5 minutes.
- Reduce temperature to low. Stir in the rice cakes until all the pieces are covered.