Current study aims to develop and optimise the processing parameters for the preparation of imitated curd by using vegetable milk extracted from decorticated sesame seeds (Sesamum indicum). Experiments were planned to optimise curdling process for sesame milk with respect to inoculum (1-5%), lactose (1-5%), added proteins (1-3%). It was established that total solid content in a range of 9-10%, dispersion stability with 30-45% scored well (7.8±0.2) on preferential sensory test i.e. nine-point hedonic scale. Sesame milk supplemented with 5% lactose, 1% electrolyte salt mix, 1% sucrose was subjected to fermentation (10±1.0) hrs at 35±2°C) with 5% inoculum (lactic acid bacteria culture) resulted into a vegetable curd with desired consistency (855.6±47.5 g.sec), acidity (0.57±0.02% lactic acid equivalent; LAE), flavor and overall acceptability (OAA). The Solid Not Fat (SNF) content of optimised vegetable curd was found to be 22.20±0.40%, with protein, fat and ash content as 6.70±0.06%, 6.91±0.06% and 0.92±0.01% respectively. The characteristics of vegetable milk (non-dairy) and toned milk (dairy) were well comparable on various aesthetic parameters (fluidity, color, flavor and taste). Proportional characterisation of vegetable (non-dairy) curd with dairy curd relating to its nutritional profile, color analysis, textural and rheological parameters established its similarity. Such dairy analogues may be considered as substitute to various dairy products where milk-based products are scanty or non-available.