Non-dairy imitation cheese products are manufactured from vegetables fat and protein; and preparing by using the technique of processed cheese with helping of heat, emulsifying salts. Oats, wheat germ and cereals are main sources of dietary fiber in human daily diets which have beneficial effects in the protection of civilizationrelated diseases such as e.g. hypercholesterolemia, diabetes, or heart disease. In this study, imitation cheese products were manufactured by two ways; first from mixture of modified potato starch and palm oil only. Second, the manufacturing was done by using starch, palm oil and oats or wheat germ. In first treatments, the obtained results indicated that, increasing of modified starch in the blend of manufacturing presented imitation cheese with good chemical, microbiological, texture and sensory properties. So, the producing of non-dairy imitation cheese by modified potato starch and palm oil gave acceptable like-cheese product with good flavor and texture. The fortification non-dairy imitation cheese with oats in the blend gave very good cheese-like products with high flavor, texture and nutritional benefits than using wheat germ. So, it can be nominated these imitating products for commercial production to serve different categories of consumers.