The Best Vegan Potato Croquettes

0 Start by peeling the potatoes and then dice them into cubes. 
1 Put the potatoes in a large pot of water. Bring to a boil and then boil for 15 to 17 minutes or until the potatoes are fork tender. 
2 Drain the potatoes and then pass them through a ricer or use a masher to make them very smooth. Making sure there are no lumps left. 
3 In a large mixing bowl, combine the mashed potatoes, vegan cheese, chives, cornstarch, 1/4 cup of flour, salt and pepper. 
4 Stir together until completely combined. It should form a dough like consistency that will hold together. 
5 Form croquette shapes with about 1 1/2 Tablespoons of the potato mixture using your fingers to shape them. 
6 Lay them all out on parchment paper, you should get 16 to 18 croquettes.
7 Now gather 3 medium sized bowls. In one bowl, add the remaining 3/4 cup of flour and a pinch of salt and pepper. In the second bowl combine the bread crumbs and a pinch of salt and pepper. In the third bowl whisk together the non-dairy milk and apple cider vinegar. 
8 Then, take one croquette, coat in flour, then in the milk, then back in the flour, back in the milk and then into the bread crumbs. Coating the croquette completely. Lay them back on the parchment paper. Repeat with all the croquettes.
9 Heat about 3 inches of oil in a medium sized saucepan. You want it to be around 350 degrees(F). Small bubbles will form.
10 Put 2-4 croquettes into the hot oil at a time, then fry for 2-4 minutes or until they are golden brown and cooked through. Turning down the heat as needed. You want to make sure the croquettes are cooked through so you don't have any raw flour taste. So, I usually cut one open just to make sure. 
11 Fry all the croquettes and place them on a paper towel, sprinkle with a little more salt. 
12 Serve with Haven's Kitchen Herby Yuzu Aioli and extra chives!