Jesus is said to have turned water into wine, but could he turn potatoes into cheese?

An Australian inventor claims to have done just that, by making a potato product that melts, grates and tastes just like cheese.

The new 'superfood' has no dairy content whatsoever and its creator, Andrew Dyhin, claims it is healthier and more eco-friendly than ordinary cheese.

Mr Dyhin, from Melbourne, created CHATO (a combination of the words 'cheese' and 'potato') and says his extraordinary product is suitable for both vegans and people who are lactose intolerant.

But, most importantly, the revolutionary food scientist says it is delicious.

Australian inventor Andre Dyhin claims to have made a potato product that melts, grates and tastes just like cheese. Here CHATO is pictured on toast

Mr Dyhin, from Melbourne, created CHATO (a combination of the words 'cheese' and 'potato') and says his product is suitable for both vegans and people who are lactose intolerant

Mr Dyhin told Daily Mail Australia he is 'fascinated by potatoes' and has spent years developing the product.

He cannot reveal the top secret recipe just yet, but confirmed that all it contains is 100 per cent potato.

The enterprising foodie's invention comes as a liquid but he has also created cheese-like blocks of CHATO.

By adding a small cheese essence-style product, CHATO fools the brain into thinking it is eating the real thing, Mr Dyhin said.

'It tastes exactly like cheese amd melts like cheese. Your brain says no and your taste buds say yes,' he said.

Mr Dyhin, who admitted to having a 'cheesy grin' after seeing CHATO take off in recent days, said it will be up to 30 per cent cheaper than other dairy free cheeses.

Mr Dyhin told Daily Mail Australia he is 'fascinated by potatoes' and has spent years developing the product

The enterprising foodie's invention comes as a liquid but he has also created cheese-like blocks of CHATO

The liquid product can also be used to make ice cream, custard, mayonnaise and yoghurt

He recommends dicing it up and having it in a potato salad or using it as a pizza topping, but said the liquid product can also be used to make ice cream, custard, mayonnaise and yoghurt.

The inventor hopes to raise the funds to start making CHATO on a larger scale within the next year so he can trial it around Australia and eventually overseas.

A year later, it could be on supermarket shelves.

'In the hands of snack food people it has so much potential,' Mr Dyhin said.

But as well as selling his product to big brands, the CHATO creator believes it could be used in developing countries or in military rations.

'With one more process we can turn it into a product with a shelf life that lasts from up to four months to four years,' he said.