Instructions:

• In the large steam basket, put the potatoes steam for 15 minutes till soft.
• Combine 6 oz milk and agar powder in medium heat, stir for 10 minutes.
• In a food processor, put potatoes pulse till smooth.
• In the potatoes add milk, vinegar, 1 tbsp nutritional yeast, lemon juice, garlic, salt, and black pepper to taste. Mix well till smooth and creamy.
• In a prepared safe pan spread potato cheese. Set aside to cool. Place it in the freezer overnight.
• Preheat the oven to 400°F. Whisk the arrowroot powder and the remaining milk until there are no lumps.
• In a separate bowl, combine bread crumbs, nutritional yeast, Italian seasoning, paprika, salt, and pepper to taste. In a small bowl, put one-fourth of the mixture.
• Get the cheese from the freezer and let set it aside till the paper easily peels away from the tray. When peeling, cut the cheese into thin sticks.
• Coat the frozen cheese sticks in a milk mixture then roll them in the bread crumb mixture. Continue the dipping and rolling with each stick.
• Bake for 22 minutes or till the cheese begins to peep out between the sticks. Don't over bake, they'll melt.
• Serve with a dipping sauce made from marinara sauce.