Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside. Begin to thaw puff pastries if not already.
In a large skillet, over medium high heat, add 2 tbsp oil. When shimmers, add sliced onions and agave. Saute 4-5 minutes, stirring occasionally, until softened. Reduce heat to medium, and add salt and pepper. Stir and cook another 5-10 minutes until the onions are golden and began to caramelize.
Add in garlic and thyme. Cook another minute. Remove from the heat and move to a plate. Set aside.
In the same skillet, add another tbsp of oil over medium heat and add the potatoes. Fry until crispy, then add the onions back in to heat through give it a quick stir to combine and remove from heat. Stir in both vegan cheeses, coconut cream, dijon mustard, parsley, and salt & pepper to taste.
On a lightly floured surface, unfold the pastry sheets. Gently roll the sheets out to stretch a little. Cut each sheet into 9 squares (for a total of 18 squared). Divide the filling evenly among 9 of the squares, leaving a 1/4 inch border around the edges. Brush the edges with non-dairy milk. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. Make sure they seal.
Place the squares on the prepared baking sheet, make 3 small 1-inch slits on the top of the pastries and brush the tops with non-dairy milk. Sprinkle with everything seasoning, if using.
Place in the oven and bake for 20-25 minutes or until golden brown.
Serve warm. Optional: Drizzled with agave or maple syrup before eating.
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