A method of preparing a non-dairy composition comprising the steps of: (a) Preparing an emulsion gel particle comprising the steps of: (i) Dry mixing 0.5 to 15 wt% potato fiber, calcium salt and pea protein isolate, preferably at room temperature; (ii) Adding water under shear until a homogenous mixture is reached; (iii) Adding high oleic sunflower oil to the above mixture and emulsifying, preferably under high shear; (iv) Adjusting the pH between 4-6 of the emulsion obtained in step (iii) followed by heating the emulsion to a temperature ranging from 80-90°C; (v) Solidifying the emulsion obtained from step (iv) by cooling down to a temperature ranging from 10-25°C resulting in a solid emulsified gel; (vi) Breaking down the solid emulsified gel to smaller particles; and (b) Dispersing of the broken emulsion gel obtained from step (a) comprising the steps of: (vii) Adding a melted shea stearin to the broken emulsion gel particles to form a continuous phase; (viii) Mixing the above mixture until the shea stearin that is added in step (vii) is partially crystallized such that the mixture can be molded into a shape or optionally aerated; (ix) Storing the dispersed emulsion gel particles in chilled condition between 4-6°C for further hardening, wherein in the emulsion gel particles the pea protein isolate is present at a concentration ranging from 2 to 15 wt%, the calcium salt ranges from 0.5 to 5 wt% and the high oleic sunflower oil ranges from 5 to 30 wt%. (a) Preparing an emulsion gel particle comprising the steps of: (i) Dry mixing 0.5 to 15 wt% potato fiber, calcium salt and pea protein isolate, preferably at room temperature; (ii) Adding water under shear until a homogenous mixture is reached; (iii) Adding high oleic sunflower oil to the above mixture and emulsifying, preferably under high shear; (iv) Adjusting the pH between 4-6 of the emulsion obtained in step (iii) followed by heating the emulsion to a temperature ranging from 80-90°C; (v) Solidifying the emulsion obtained from step (iv) by cooling down to a temperature ranging from 10-25°C resulting in a solid emulsified gel; (vi) Breaking down the solid emulsified gel to smaller particles; and (i) Dry mixing 0.5 to 15 wt% potato fiber, calcium salt and pea protein isolate, preferably at room temperature; (ii) Adding water under shear until a homogenous mixture is reached; (iii) Adding high oleic sunflower oil to the above mixture and emulsifying, preferably under high shear; (iv) Adjusting the pH between 4-6 of the emulsion obtained in step (iii) followed by heating the emulsion to a temperature ranging from 80-90°C; (v) Solidifying the emulsion obtained from step (iv) by cooling down to a temperature ranging from 10-25°C resulting in a solid emulsified gel; (vi) Breaking down the solid emulsified gel to smaller particles; and (b) Dispersing of the broken emulsion gel obtained from step (a) comprising the steps of: (vii) Adding a melted shea stearin to the broken emulsion gel particles to form a continuous phase; (viii) Mixing the above mixture until the shea stearin that is added in step (vii) is partially crystallized such that the mixture can be molded into a shape or optionally aerated; (ix) Storing the dispersed emulsion gel particles in chilled condition between 4-6°C for further hardening, (vii) Adding a melted shea stearin to the broken emulsion gel particles to form a continuous phase; (viii) Mixing the above mixture until the shea stearin that is added in step (vii) is partially crystallized such that the mixture can be molded into a shape or optionally aerated; (ix) Storing the dispersed emulsion gel particles in chilled condition between 4-6°C for further hardening, the pea protein isolate is present at a concentration ranging from 2 to 15 wt%, the calcium salt ranges from 0.5 to 5 wt% and the high oleic sunflower oil ranges from 5 to 30 wt%.