Cheesy Korean Rice Cake aka Cheese Tteokbokki

Ingredients:

900g Korean rice cakes

Pepper flakes

Scallions

Sesame seeds

Cheese sauce

1 small potato ~ cooked

1 small carrot ~ cooked

80-100g cashew nuts

1 cup milk

1 cup broth

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 powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt ~ taste

Directions/Instructions:

1. Bring a pot of water to a boil and cook rice cakes until soft.  Drain and rinse with cold water.  Set aside.
2. Add the cheese sauce ingredients into a blender and blend until smooth
3. Over medium heat, add the cheese sauce into a saucepan.  Stir cheese sauce constantly until thick and starts to slightly stretch around 5 mins.  Reduce heat to low and stir in the rice cakes until all the pieces are covered.
4. Serve immediately and garnish with green onions, sesame seeds, and red pepper flakes.