One of the hardest things to give up when becoming vegan (or trying to eat less animal-based foods) is cheese. There are several yummy vegan cheese options available now, but making your own raw nut cheese is easy and healthy, so give it a try! I first had raw, vegan nut cheese at a shi-shi raw restaurant in New York City and was blown away: who knew a raw cheese could taste so flavorful and creamy? This particular recipe yields a versatile cheese that is great on pasta, as the filling of ravioli, or even as a dip for crackers and veggie sticks. The cashews make a smooth and creamy base for the cheese, and they provide magnesium and are full of healthy fats that keep tummies full and satisfied longer. We offer the recipe with basil and thyme for flavorings, but we encourage you to experiment by adding sun-dried tomatoes, black olives, and any number of fresh or dried herbs. As always, we recommend using organic ingredients whenever possible -- this is especially important for the lemon since we will be using the zest as well as the juice. Read on to learn how to make flavorful, vegan raw cashew cheese in a few super simple steps!