This research focused on the production of imitation processed cheese (IPC), which is lactosefree, using soy protein isolate (SPI) to cover the needs of lactose intolerance and vegan people. Imitation-processed cheese manufactured with SPI was investigated in regard to its chemo-physical, microbiological, textural characteristics, and sensory qualities. Four treatments were tested, including three SPI treatments (T1, T2, and T3), which contained 25, 50, or 100% SPI from total protein, respectively, as compared with the control (which contained completely skim milk powder and whey powder). The gross chemical composition of fresh IPC of T2 had the highest moisture and fat/dry matter content, while T1 and T3 had lower values. SPI replacement did not significantly affect protein or total nitrogen content. The control treatment had the highest ash content, whereas the lowest ash content was recorded by T1. SPI substitution affects the titratable acidity and pH of cheese, with significant differences between blends. Fresh IPC meltability reaches 20.33 mm for T3, while the minimum is 0.60 mm without dairy products. The properties of fresh cheese were significantly affected by the composition of the blends; the hardness of cheese was highest in T3, with the highest percentage of SPI. The decrease in SMP and sweet whey powder with SPI increased the hardness, while the gumminess and chewiness also showed similar trends. This research proved that treatment T3 was the best, similar to the control treatment, and suitable for lactose-intolerant and vegans. The obtained results provide an alternative source of vegetable protein that has multiple functions and is cheaper.