Cashew “Raw”cotta: Vegan Cheese

Going vegan doesn’t mean giving up the good stuff! You can make your own “cheese” out of nuts. This cashew rawcotta recipe shows you how!

When you can make your own “cheese” out of nuts, there is truly nothing better. You can’t imagine how easy it is to replace dairy with good old nuts (or seeds). The benefit is you are crafting something that is totally dairy-free, free of preservatives, and totally natural. Cashews have that same mouthfeel as cheese, as they provide a creamy texture and a delicious flavor, especially when you make it salty! If you are allergic to nuts, you can also use hemp seeds or sunflower seeds.

This rawcotta will last a few days in the fridge, and you can add it to pizza, zucchini noodles, gluten-free pasta, salad, or even raw crackers. Also, be sure to add in different herbs and spices to get the flavor just the way you want it.


Cashew “Raw”cotta: Vegan Cheese

Prep Time
Total Time


  • ½ cup cashews (soaked in water for 1 hour)
  • 1 teaspoon of nutritional yeast
  • A handful of basil or 1–2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Add olive oil if necessary for consistency


  1. Drain the cashews and place in food processor with herbs and salt and pepper. Process until the mixture takes on the consistency of ricotta cheese. Set aside for when you need it.
  2. Sprinkle on raw pizza crust, raw pasta “zucchini noodles” or on a salad.
  3. Enjoy it!


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