Peel, boil, and mash the potatoes, then allow them to cool completely. Add the minced garlic, vegan butter, and chopped parsley to the mashed potatoes and mix well. Take a portion of the potato mixture, roll it in your hand, and wrap it around a piece of vegan cheese to form a ball. Dredge the potato ball in flour, then dip it into almond milk, and finally coat it generously with panko breadcrumbs. Repeat the flour, almond milk, and panko coating process 2-3 times for a thicker crust. Heat oil in a pan over medium heat. Fry the potato croquettes for about 5-10 minutes, turning occasionally, until they are golden brown and crispy.
