Steam and peel the potato

• Steam the potato until fully tender.
• Let it cool slightly, then peel it.

Blend with the seasonings

• Blend the peeled potato with salt, pepper, garlic powder, onion powder, paprika and turmeric.

Make the slurry

• Mix the plant milk with the starch to form a smooth slurry.

Cook the cheese

• Add the slurry, oil and pickle juice to the blended potato.
• Cook over medium heat, stirring, until thick and stretchy.

Cool and chill

• Let the cheese cool, then transfer it to a container.
• Chill overnight until firm and sliceable.