Abstract: This study developed a plant-based cheese using almond as the primary raw material. The preparation process was optimized through single-factor experiments, response surface optimization analysis, and sensory evaluation. Comparative analysis between the prepared plant-based cheese and commercial cheese was conducted using flavoromics technology combined with texture, melting properties, and oil separation detection. Results showed the optimal formula for plant-based cheese was: almond pulp 14%, coconut oil 6.5%, and potato starch 14.7%. The optimal processing parameters were: starch hydration temperature 60 ℃, hydration time 3.5 min, hydration speed 400 r/min, forming temperature 80 ℃, forming time 7 min, and forming speed 1300 r/min. The plant-based cheese produced under these parameters exhibited stable quality. Texture and chroma analysis revealed that the almond-based cheese had comparable textural characteristics to commercial processed cheese but showed distinct color differences. Flavoromics combined with melting and oil separation analysis demonstrated that the almond-based cheese exhibited stronger nutty and caramel aroma attributes with favorable acceptability. This study innovatively developed almond-based plant cheese products and provided practical process guidance for the innovative research and development of plant-based cheeses.