Rosé Tteokbokki

Soak the cashews. Start by soaking the cashews overnight in cold water. Alternatively, you can pour boiling water over the cashews and let them sit for 30 minutes to speed up the process.
Drain and add to a blender. Once the cashews have soaked, drain them well and transfer them to a food processor. Add the water and blend for 15-20 seconds or until completely smooth.
Strain. Finally, pass the cashew cream through a fine-sieve mesh to remove leftover cashew pulp.

Add all of the ingredients to a pan. Add the tomato sauce, Gochujang paste, sugar, soy sauce, milk, salt, and cashew cream to a deep pan. Add the rice cakes and vegan sausages if using.
Let simmer. Bring to a simmer over medium heat and let simmer uncovered for 10-12 minutes, constantly whisking to prevent the rice cakes from sticking to the bottom of the pan. Note: if the sauce thickens too much, add an extra 1/4 cup of milk.
Serve. Once the rice cakes are tender and the sauce has thickened, remove from the heat and divide into bowls. Garnish the Tteokbokki with a sprinkle of toasted sesame seeds and chopped scallions.