Roast the garlic. Preheat the oven to 400°F. Cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil. Wrap it up loosely and place it into the oven (directly on the rack) for 45 minutes. Remove and set aside to cool.

Squeeze out the roasted garlic. Once roasted, allow the head of garlic to cool until it’s easy enough to handle. Then, unwrap and squeeze the roasted garlic cloves into a medium bowl. 

Make the gochujang garlic butter. Add the softened butter, gochujang paste, and vegan parmesan cheese into the bowl with the roasted garlic cloves. Use a fork to mash the mixture together until smooth and well combined. 

Spread the butter mixture over each half. When ready to bake the garlic bread, preheat the oven to 400°F. Cut the bread in half lengthwise. Spread the butter mixture evenly over each half. Transfer to a baking sheet and top each half with vegan mozzarella cheese.

Bake. Bake the garlic bread for 10-12 minutes or until the cheese is melted. 

Serve. Top with chopped chives and cut the garlic bread into individual slices and serve as desired. Enjoy!