How to Soak Cashews 3 Ways (2024)

FAQs

Why do you soak cashews in hot water? ›

Any recipe that calls for cashew cream or cashew puree requires you to soak the nuts first. Soaking in water makes the cashews softer, which results in a smoother cream. The longer you soak the cashews, the softer they become, the smoother your cashew paste is going to be.

The fruit of the cashew plant is purple. So, when the nuts rehydrate, they soak up what's left of the color and turn a fun shade! This doesn't mean that they've gone bad. They're still fine to use.

Add the cashews to a bowl and fill with enough water to fully cover the nuts. Then cover the bowl. Soak overnight or for at least 5-8 hours. The cashews can be left to soak at room temperature on the counter or in the fridge.

The activating process involves dehydrating the nuts at a low temperature (either in an oven or dehydrator) over several hours. This follows on the soaking process, which is generally 3 to 12 hours. It is the soaking process that reduces lectin content.

In addition to phytic acid, cashews also contain a large number of enzyme inhibitors. When too many of these inhibitors are present, it can make the nut hard to digest. Soaking is a way to neutralize some of these enzymes, allowing for proper digestion when you eat the cashews.

Soaking cashews may contribute to reducing anti-nutrients and promoting heart health. The process is believed to enhance the anti-inflammatory properties of cashews, making them a heart-healthy addition to your diet.

How many cashews can you eat in a day? The nutty and creamy flavor of cashews can be tempting, and it's easy to end up consuming too much in one sitting. Try to consume no more than one ounce (28.35 grams) of medium cashew a day to reap health benefits. A single serving of cashews contains about 18 nuts.

Nut & Seed Soaking

Like grains and beans, nuts contain enzyme inhibitors that can restrict our ability to digest the nutrients they contain. Soaking nuts and seeds in water, then drying in a low oven or dehydrator, neutralizes the enzyme inhibitors and makes their nutrients more readily available.

By soaking nuts and seeds, you minimize or eliminate the nutritional inhibitors and other toxic substances as they are absorbed into the water. Without the inhibitors and toxic substances, the nutrients of the nuts and seeds are more readily available for absorption.

Which nuts should not be soaked? ›

For example, flax seeds turn into a mucilaginous goo in water, and brazil nuts don't always soak well due to their high fat content. Peanuts can also be soaked, however I didn't include them as they should be consumed sparingly due to inflammatory and allergenic potential.

However, there are several non-dairy acid mediums that can also be used in a soak to effectively reduce phytates. These include: Lemon juice, raw apple cider vinegar and coconut milk kefir or water kefir. So, for those who are dairy sensitive, or simply wish to avoid using dairy, these make great options for soaking.

You can do one of two things: refrigerate the soaked nuts and consume within 24 hours OR dry in a dehydrator (or in oven set on the lowest temperature). Store in an airtight container.

If you're unsure about the appearance of your roasted cashews, you can taste one to decide if they're still edible. A bitter taste, brittle consistency, or very dry texture will indicate that the cashews are rancid and should be thrown away.

A mature nut sinks while an immature one floats. Immature cashews aren't suitable for processing. Processing cashews is a long and fairly labor intensive process. It begins with cleaning, which obviously involves washing the nuts to remove any dirt, pesticides, or debris.

Cashew nuts have a long shelf life when stored in the right conditions. Storing them in a cupboard will keep them fresh for up to 6 months. But your best bet is to store them in the freezer if you know you won't eat them quickly enough. They can last more than a year in very cold temps.

My main caution with the overnight method is that you don't want to soak the cashews for too long. After 16 hours or so, I find they start to get a bit slimy. I suggest rinsing and refreshing your water after 12 hours if you aren't yet ready to use them.

Soaking cashew nuts helps to break down the phytic acid present in them, which can interfere with the absorption of certain nutrients and cause digestive issues like constipation, and indigestion. Soaking also helps to remove enzyme inhibitors, making the cashews easier to digest.

Quick Soak Times (for texture; no health benefit)

Anti-nutrients are not neutralized and the heat kills the digestive enzymes present in the raw food. nuts, seeds, and grains: Place in a glass or ceramic container, cover with boiling water; let stand 10 minutes, then drain and rinse.

Active lectins are what's found in raw plants. But boiling, baking, pressure-cooking and soaking can deactivate those lectins, so they're not going to have the same effect as they would if you ate them raw. Fermentation, sprouting and removing peels and seeds can also reduce the amount of active lectin in plant foods.

Is there a fast way to soak cashews? ›

The quickest way to soak cashews:

Boiling the cashews is hands down the quickest method soaking method. Place the cashews in a medium-sized pot. Cover with water and bring it to a boil. Once it is at a rolling boil, turn off the heat, cover and let the cashews soak for 15 minutes.

Like grains and beans, nuts contain enzyme inhibitors that can restrict our ability to digest the nutrients they contain. Soaking nuts and seeds in water, then drying in a low oven or dehydrator, neutralizes the enzyme inhibitors and makes their nutrients more readily available.

04/6Helps boost immunity

They are both rich in vitamins and minerals and when consumed together, then it can help in increasing your immunity. By eating cashew nuts soaked in milk, you will not fall sick quickly and will always be healthy.