Take pumpkin seeds in a bowl and add enough water to cover them.

Cover and soak for 8 hours or overnight.

Thereafter drain them and discard the water in which seeds were soaked.

Now add the soaked pumpkin seeds in a grinder jar with 5 cups of water. If your grinder jar is not big enough to do it in one go, do it in batches.

Make a very fine puree.

Place a sieve on a bowl and spread some clean cloth on it.

Pour the pumpkin seeds puree.

Squeeze the cloth so well so that we get the maximum milk out of it.

Transfer the pumpkin seeds milk in a heavy bottomed pan.

Put it in low to medium heat.

Keep stirring occasionally otherwise milk may stick to the bottom of the pan.

Once the milk goes on heating, you will find that it begins to curdle on it's own. You don't require any lemon juice or vinegar kind of things.

Keep boiling so that milk solids separate completely.

Again spread a cloth on a sieve.

Pour curdled milk onto the cloth.

All the water will drain down into the bowl and milk curds will be collected in the cloth.

Squeeze the cloth so well.

Wrap the cloth and put some heavy weight on it.

After about 45 minutes, vegan paneer is ready. No particular recipes to suggest. You can cook it the way paneer/tofu is cooked. We have made Vegan Paneer Aloo Curry.