Take watermelon seeds in a bowl and add enough water.

Cover and soak for 6 hours or overnight.

Thereafter drain them and discard that water.

Now time to grind the soaked watermelon seeds with 4 cups of water. If your grinder jar is big enough, do it in one go, otherwise in batches.

We did it in 3 batches and made a very fine puree.

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

Pour the watermelon seeds puree.

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

Transfer the watermelon seeds milk in a pan.

Put it in low to medium heat.

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

Once the milk heats up well, you will find that it begins to curdle on it's own.

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 so that there remains least moisture in curds.

Properly enroll the cloth and put some heavy weight on it to get rid of moisture.

After 30 to 45 minutes, vegan paneer is ready. No specific recipe. Cook it the way paneer/tofu is cooked. We have made Vegan Paneer Mushroom Curry.