Abstract: With the global consumer demand for "healthy" and "delicious" food, plant-based cheese products are becoming a driving force in the food industry. Plant protein is the core component of plant-based cheese and plays a crucial role in shaping the overall flavor, texture, and nutritional value of plant-based cheese. However, it is very important to effectively utilize plant proteins to simulate the unique flavor and texture of traditional cheese, but there are many technical challenges in the actual production process. It is not easy to meet these key quality standards for plant-based cheese, not only because there are significant differences between plant-based protein and casein, but also because consumers are receptive to the unique flavor, excellent melting and stretching properties of traditional cheese. Therefore, exploring and developing efficient technological means to optimize the quality characteristics of plant-based cheese is crucial for driving its market growth. This article first conducts an in-depth analysis of the main components of plant-based cheese, with a focus on the key roles of plant-based proteins, starch, plant-based oils, and other key components. These ingredients not only provide necessary nutritional support, but also play a crucial role in shaping the flavor, texture, and overall quality of cheese. Subsequently, the system reviewed the production processes of two types of plant-based cheese currently available in the market. The first production method focuses on ingredient assembly, carefully mixing various ingredients in specific proportions, utilizing the functional characteristics and interactions of each ingredient to produce plant-based cheese with specific quality attributes. The inspiration for the second production process comes from the traditional way of making cheese, which uses soaking, coagulation, filtering and other steps to simulate the production process of traditional cheese, making plant-based cheese more similar in flavor and texture to traditional cheese. On this basis, the widely researched and applied types of plant proteins in the market were further introduced, and the structural and functional characteristics of these common protein sources and their impact on the overall quality of plant cheese were analyzed in detail. Different sources of plant protein exhibit significant differences in structure, function, and nutritional value, directly affecting the quality characteristics of plant cheese. In order to improve the application effect of plant protein in the production of plant cheese, this article explores various technical methods, especially physical and biological enzymatic hydrolysis and fermentation. Physical modification techniques (such as ultrasound, pulse, high pressure, etc.) can improve the solubility and stability of plant proteins; Enzyme processing technology utilizes specific biological enzymes to modify plant proteins, improving their processing performance and nutritional value; In addition, microbial fermentation can produce specific flavor compounds and functions. The components improve the overall quality of plant-based cheese through microbial metabolic activity. The application of these technological methods not only provides strong technical support for the research and production of plant-based cheese, but also provides effective solutions to meet the growing demand of consumers for "healthy" and "delicious" food. This article provides a review and analysis of the application of plant proteins in plant cheese, aiming to provide valuable insights and references for researchers and manufacturers in related fields. In addition, it is expected that there will be more technological innovations and breakthroughs in the future to drive the continuous progress and development of the plant-based cheese industry.