Vegan cheese (VC) is plant-based cheese analogue. Due to growing concern about sustainability, health concerns and high cost, there is high demand for this alternative. VC has certain advantages over conventional cheese like flexibility in use of different ingredients, tailored functionality and affordable price. Also, the processing time is less compared to conventional cheese. This reduced processing time and affordable price, appeal to food companies producing cheese-based foods, contributing to the rise in demand for VC. The main objective is to produce cheese from plant ingredients only but to replicate different physical and sensory properties of cheese. This is accomplished by employing various ingredients and techniques to achieve the desired properties. It is desirable that the processing of VC utilises the same equipment and facilities as the traditional cheese such that transition from conventional cheese to VC is easy and does not require additional cost. In practice it is difficult since plant-derived ingredients have distinct behaviours compared to those found in animal milk. Ingredients used in preparing VC include water, protein sources, starch, fats/oils, emulsifying salts (ES), and food additives. The characteristics and properties of these ingredients are essential in determining the texture and performance of the end product. However, it is challenging to produce VC with similar characteristic to that of conventional cheese due to its complexity of structure and composition cheese using plant-derived components. Research efforts are required to develop and study different formulations based VC that can mimic the different functionalities of conventional cheese such block-forming property, shreddability, stringiness, meltability, colour, taste, and flavour.