Spicy and Cheesy Vegan Korean Mac and Cheese

spicy and cheesy vegan korean mac and cheese

Made with gochujang paste, this vegan mac and cheese recipe is an easy creamy cheese dinner idea with a kick.

Ingredients
4oz of macaroni
1 head of cauliflower
2 cups of shredded vegan cheese
2 tbsp of gochujang paste
3/4 cup of almond milk
2 cloves of garlic
2 shallots
3 bok choy leaves
Scallions for garnish

Directions
1. Bring a large pot of water to a boil. Add in 4 oz of macaroni and let cook for approximately 15 minutes, or until pasta is done to your liking. Strain and set aside.

2. While pasta is cooking, trim 1 head of cauliflower and break into small florets. Add to a steamer and cook for approximately 15 minutes, or until cauliflower is soft. Set aside and let cool.

3. Once fully cooled, add cauliflower to a blender along with vegan cheese, gochujang paste and almond milk. Blend until smooth.

4. Heat a large frying pan to medium high heat and add a small amount of oil. Mince garlic and add shallots. Saute for 5 minutes.

5. Slice 3 bok choy leaves and add to pan and saute for an additional 2 minutes.

6. Pour cheese sauce into frying pan and add in cooked macaroni. Mix well and let sit for 5 minutes.

7. Once fully cooled, garnish with scallions and serve and enjoy!

Full Recipe: https://www.livegrowgreen.com/blog/spicy-and-cheesy-vegan-korean-mac-and-cheese

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