Vegan Cheesy Rice Cake
Savor the comforting, melty goodness of these Vegan Cheesy Rice Cakes—an irresistible plant-based twist on a classic favorite. Featuring fluffy short-grain rice, creamy plant-based cheese, and the umami kick of nutritional yeast, these golden-brown rice cakes are pan-fried to crispy perfection. Enhanced with almond milk, garlic powder, and freshly chopped green onions, they deliver a balance of savory, cheesy flavor with just a touch of crunch. With minimal prep time and a stovetop cooking method, these versatile rice cakes make the perfect appetizer, snack, or side dish for any occasion. Easy, dairy-free, and utterly satisfying, this recipe will quickly become a go-to in your vegan comfort food lineup.
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Ingredients
- 1 cup Short grain white rice
- 2 cups Water
- 0.25 cup Nutritional yeast
- 1 cup Plant-based cheese
- 0.5 cup Unsweetened almond milk
- 3 tablespoons Chopped green onions
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
Directions
Step 1
Rinse the rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.
Step 2
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
Step 3
Remove from heat and let the rice sit, covered, for 5 more minutes to finish steaming.
Step 4
Transfer the cooked rice to a large mixing bowl. Add the nutritional yeast, plant-based cheese, almond milk, chopped green onions, garlic powder, salt, and pepper.
Step 5
Mix well until all the ingredients are incorporated, and the cheese begins to melt slightly, creating a sticky rice mixture.
Step 6
Shape the rice mixture into patties, about 3 inches in diameter and 1/2 inch thick. You should get about 8 rice cakes.
Step 7
Heat olive oil in a large non-stick skillet over medium heat.
Step 8
Place the rice cakes in the skillet, cooking in batches if necessary, and fry each side until golden brown and crispy, about 3-4 minutes per side.
Step 9
Transfer the cooked rice cakes to a paper towel-lined plate to absorb excess oil.
Step 10
Serve the vegan cheesy rice cakes warm as a snack, side dish, or part of a main course.
Nutrition Facts
| Serving size | (1081.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1149.0 |
| Total Fat 81.0g | 0% |
| Saturated Fat 47.1g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2971.2mg | 0% |
| Total Carbohydrate 70.0g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 0.4g | |
| Protein 25.3g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 1540.3mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 482.1mg | 0% |
Source of Calories