A vegan cheese analogue and a process for preparing it. The vegan cheese analogue product comprises a cultured protein source, a second vegetable protein source, starch, and oil, wherein the vegan cheese analogue comprises at least 5 weight percent protein. Preferably, the product has at least 11 weight percent protein and 12-25 weight percent starch. Preferably, the first protein source has oat protein, the second has fava bean protein, the starch is potato starch and the oil is coconut oil. Preferably, one or more protein source has been cultured by microorganisms such as, Bifidobacterium species, Lactobacillus (acidophilus or delbrueckii subsp. Bulgaricus or paracasei, or casei) or Streptococcus thermophilus. The process involves (a) forming a mixture comprising a cultured vegetable protein source, starch and oil; (b) heating the mixture (the first cook); (c) adding a second vegetable protein source to the mixture; and (d) heating the mixture again (the second cook)....

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