Can I use roasted or raw nuts?

Well, since you soak the cashews to make the cheese I’m not sure how much sense it makes to roast them - which concentrates flavor by removing moisture - only to put moisture back in by soaking them. I think raw would probably be the way to go.

I've always made fake cheeses/milks with raw nuts. I have this thought that roasted nuts, which have extra oil for roasting, won't soak as well. But to be honest I've never tested this out and can't remember how this idea got into my head.