Vegetarian Cheese: What It Is, How It's Made, and Why Indians Love It

When people talk about vegetarian cheese, a cheese made without animal rennet, commonly found in Indian cuisine as paneer. Also known as paneer, it is the backbone of countless vegetarian meals across India—used in curries, snacks, and even desserts. Unlike Western cheeses that often rely on enzymes from calf stomachs, Indian vegetarian cheese is made using simple acids like lemon juice or vinegar, making it naturally plant-based and widely accepted in strict vegetarian diets. This isn’t just a dietary choice—it’s a cultural norm. In homes from Punjab to Tamil Nadu, paneer is as common as rice or roti, and it’s never questioned whether it’s vegetarian because it never contained animal rennet to begin with.

What makes paneer, a fresh, unaged cheese made by curdling milk with acid. Also known as Indian cottage cheese, it is a staple in vegetarian households and a key ingredient in dishes like palak paneer and paneer tikka. so special is how it’s made. You don’t need fancy equipment—just milk, heat, and something acidic. Lemon juice works, but vinegar gives you a firmer, more consistent result, as shown in multiple recipes across this site. The process is quick, clean, and doesn’t involve any animal-derived enzymes. This is why paneer is the go-to for strict Indian vegetarian, a diet that excludes meat, eggs, and sometimes even root vegetables, but allows dairy. Also known as lacto-vegetarian, it is followed by millions in India for religious, cultural, and health reasons. Even when people avoid ghee or yogurt, paneer often stays on the table because it’s seen as pure, simple, and nourishing.

But not all vegetarian cheese is paneer. In recent years, dairy-free versions have popped up—made from cashews, soy, or coconut milk—especially for those following vegan versions of Indian diets. These are still new, but they’re gaining ground, especially in cities. Still, nothing beats the texture and flavor of fresh paneer, made that morning and fried until golden. It holds its shape in curries, soaks up spices like a sponge, and gives you that satisfying chew you can’t get from processed cheese slices.

So why does this matter to you? Because if you’re trying to eat more Indian food—whether you’re vegetarian, lactose-sensitive, or just curious—you need to understand what counts as vegetarian cheese here. You won’t find cheddar or mozzarella in most Indian kitchens. Instead, you’ll find paneer, and you’ll learn how to make it, cook with it, and even replace it if needed. The posts below cover everything: how to make paneer without curdling issues, why citrus doesn’t always work, how to swap dairy in traditional recipes, and which dishes are naturally dairy-free. You’ll see real recipes, real mistakes, and real fixes—no fluff, no guesswork. Just what works in Indian homes, day after day.