Vegan Cheesy Rice Cake
Discover the ultimate comfort food with our Vegan Cheesy Rice Cake recipe—a crispy, golden treat that's packed with bold, plant-based flavor. Featuring tender short-grain white rice blended with creamy plant-based cheese, nutritional yeast for a savory umami kick, and a touch of garlic powder and green onions for aromatic depth, these rice cakes offer a delightful balance of texture and taste. Perfectly pan-fried in olive oil, they boast a lightly crisp exterior while remaining irresistibly soft and cheesy on the inside. Ready in just 40 minutes, these versatile rice cakes make for a crowd-pleasing snack, a side dish, or even a creative addition to your main course. Indulge in this vegan twist on a comfort classic, and savor every bite.
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Recipe Information
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
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.
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.
Remove from heat and let the rice sit, covered, for 5 more minutes to finish steaming.
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.
Mix well until all the ingredients are incorporated, and the cheese begins to melt slightly, creating a sticky rice mixture.
Shape the rice mixture into patties, about 3 inches in diameter and 1/2 inch thick. You should get about 8 rice cakes.
Heat olive oil in a large non-stick skillet over medium heat.
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.
Transfer the cooked rice cakes to a paper towel-lined plate to absorb excess oil.
Serve the vegan cheesy rice cakes warm as a snack, side dish, or part of a main course.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.4 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1540 mg | 118% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
