Mix the cornstarch and cold water together and set aside.

In a medium saucepan combine the soy milk, seasonings and vegan cheddar cheese and heat over medium heat just until it comes to a boil.

Slowly stir in the cornstarch mixture and continue stirring until the sauce thickens.

Remove from heat and pour into the cooked diced potatoes. Stir until blended and set aside until ready to use.

Lay the puff pastry sheets on a counter that has been sprayed with vegetable spray. Cut each sheet into 12 pieces.

Spray two muffin pans with vegetable spray. Take each small puff pastry square and stretch it to fit in the muffin tins.

Put a ¼ cup of creamy potatoes in each tin. Bake at 400 degrees for 10-12 minutes or until the outside is golden brown.

Take out of the oven and sprinkle the tops with dill weed.