PURPOSE: Soybean milk is coagulated with a specific enzyme and the coagulum is dehydrated to a prescribed water content and kneaded together with a casein-containing substance under heating to make a fusing type cheese-like food.

CONSTITUTION: A protease that has activity of coagulating soybean protein such as phytin or bromelin is added to a soybean milk containing soybean protein and food oil such as soybean, rape or cotton seed oil at a ratio of 1/1.5W 1/8 by 0.02W0.05wt% at 4.8W6.0pH and 70W85°C to form a coagulum. The product is dehydrated so that the water content becomes 50W70% and the dehydrated coagulum is combined with a casein-containing substance at a ratio of 100/(10W40), fused and kneaded under heating, then packed to give the objective cheese-like food product.