Vegan Korean Green Onion Bread

1/4 cup vegan butter (I used Earth Balance)
6 tbsp green onion, thinly sliced (green parts only of one bunch, I used scissors)
8 oz tub vegan cream cheese (I used Trader Joe's brand)
6 tbsp condensed coconut milk (I used Nature's Charm)

6 tbsp vegenaise
2 baguettes (I used Archer Farms Take & Bake)

Preheat oven to 375 degrees F

Melt butter in a pan over medium heat

Add green onions and saute for one minute

Remove from heat

In a measuring cup, mix cream cheese, condensed milk, and vegenaise until well incorporated

Stir in sauted green onion

Cut baguettes diagonally into 1/4 inch slices and place on two half sheet pans lined with silpat

Spread 2 tbsp of green onion mixture evenly on baguette slices

Bake for 8 minutes until slices begin to brown on edges and baguette is crispy

Add additional toppings such as melted Daiya cheddar shreds or diced vegan ham or veggie dog if desired

To use some of the leftover condensed coconut milk, make Vietnamese iced coffee

Altered from https://www.youtube.com/watch?v=6jAxBJ4eE4k&list=PL3KhmhKv7xrESsM8m2RCWXPINwne4ah0m&index=6&t=17s