Fermented oilseed product for preparing imitation dairy products

A method for producing an oilseed product containing diacetyl and acetylmethylcarbinol for use in preparing imitation dairy products, comprising the steps of grinding and combining with water an oilseed material selected from the group consisting of whole peanuts, cottonseeds, rapeseeds, sunflower seeds, soybeans and mixtures thereof, to provide a ground aqueous oilseed slurry comprising from about 9 percent to about 18 weight percent of the oilseed component, pasteurizing the aqueous slurry, inoculating the oilseed slurry with Lactobacillus casei ssp rhamnosus ATCC 39595 or diacetyl and acetylmethylcarbinol-producing microorganisms derived therefrom at an inoculum concentration level in the range of from about 5.times.10.sup.5 to about 1.times.10.sup.9 cells per milliliter of the slurry, fermenting said slurry for a period of less than 8 hours, at a pH in the range of from about 6 to about 7 at a temperature in the range of from about 75.degree. F. to about 90.degree. F., and pasteurizing the fermented slurry to provide a fermented oilseed product having a flavor suitable for use in an imitation dairy product, a smooth texture and enhanced quantities of diacetyl and acetylmethylcarbinol.