Cheesy Golden Potato Taquitos

Begin by peeling and chopping Yukon Gold potatoes. Transfer them to a large pot.

Cover the potatoes with cold water and add a substantial pinch of kosher salt. Let the potatoes boil for approximately 15 minutes, or until they turn fork tender.

While potatoes are being boiled, dice up the white onion and finely chop the cilantro. Set these aside.

Once potatoes are cooked, turn off the heat and drain the water completely from the pot.

Now, add the vegan cream cheese and almond milk to the boiled potatoes and mash, creating a chunky texture.

Mix in one tablespoon each of chopped cilantro and kosher salt to the mashed potatoes.

Preheat the oven to 400 degrees Fahrenheit.

Heat up the flour tortillas on a skillet to make them soft and flexible.

Lay out the warmed tortillas and distribute the potato mixture evenly in the center of each. Roll the tortillas and place them on a baking tray with the folded side facing downwards.

Spray or brush the taquitos lightly with olive oil and sprinkle half of the vegan mozzarella cheese on them.

Bake the taquitos for 12-15 minutes until they start to turn golden.

Turn on the broiler to high and bake for an additional 1-2 minutes to melt the cheese on top.

Serve the Taquitos hot with a generous drizzle of salsa verde, topped with a sprinkle of chopped onion, chopped cilantro and the remaining vegan mozzarella cheese.