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Start by chopping the potatoes (peel first if desired) and transfer to a large pot. Cover with cold water and add a generous pinch of sea salt. Boil the potatoes for 15 minutes or until fork tender.
In the meantime, dice the onion, chop the cilantro, and set both aside for now.
Then turn off the heat and drain the water from the potatoes. Add the vegan cream cheese and almond milk to the pot with the potatoes and mash to create a "chunky mashed potatoes" texture. You may want to add an extra tbsp or two of almond milk if needed. Add 1-2 tbsp of the chopped cilantro along with the salt and mix well. Taste to see if it needs more salt and season accordingly. Set aside.
Preheat the oven to 400 degrees.
Next, warm up the flour tortillas to prevent them from cracking. I do this in the microwave by pilling the tortillas onto a plate and covering them with a clean, damp cloth. Microwave for about 30 seconds.
Then evenly distribute the potato mixture in the center of 8 flour tortillas, roll, and place onto a baking tray, folded side down to help them stay closed while cooking. Lightly spray the taquitos with cooking spray - like a natural olive oil or coconut oil spray - or brush lightly with oil olive, then top with shredded vegan cheese.
Bake for 12-15 minutes, then turn the broiler to high and cook for 1-2 more minutes to melt the cheese. To serve, top with salsa verde, a sprinkle of chopped onion and the remaining chopped cilantro. Enjoy!