This invention relates to novel protein food products specifically spreadable protein food products and methods of producing these products from a vegetable proteinaceous material. The food products which may be produced may be of a smooth, spreadable texture resembling a process-type cheese spread as well as other dairy products which are spreadable in nature such as for example, a butter or margarine. The method of producing these food products with a vegetable proteinaceous material as the major ingredient generally comprises acidifying an aqueous slurry of the vegetable proteinaceous material to yield the damp, viscous curd of the proteinaceous material followed by treatment of the curd in combination with various flavorings and ingredients such as fats, salts, and starches including heat setting in order that a highly desirable, smooth, spreadable texture may be imparted to the food product and make it closely resemble a natural dairy spread.