Spicy and Cheesy Vegan Korean Mac and Cheese

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 4

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!