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Soaking cashews is an essential step in making creamy dairy-free recipes. Most recipes will have their own soaking process, but it may not always work for your schedule. I’ve compiled the 3 easiest ways to soak cashews, quick, slow, or in-between, you choose the method that works best for you!
Cashews are a great vegan staple food.They can be used to make a variety of dairy-free recipes such as dressings, dips, vegan milk, cheese sauce, taco sauce, mayo, and even sweet frosting!
But, before processing the raw nuts into a creamy cashew-based recipe, they usually need to be soaked first.
The 3 best methods for soaking raw cashews are:
Boiling
Hot water soak
Soak overnight
Choose the quick boil method if you are in a hurry or soak overnight if you have the time.
All three of these methods will soften the nuts so they can easily be processed into creamy vegan recipes.
Jump to:
Boiling Cashews
Soaking Cashews in Hot Water
Soaking Cashews Overnight
Can you soak cashews too long?
What are the best cashews to use?
Recipe ideas for soaked cashews
Comments
Boiling Cashews
I'm starting with the boiling method because it's the quickest and easiest way to soak cashews. It only takes about 15 minutes for them to soften in boiling water.
Add the cashews to a pot and fill it with enough water to fully submerge them. Bring the water to a boil.
Once the water is boiling, lower the heat and simmer for about 15 minutes.
Pour cold water into the pot to cool it down. Then drain and rinse the softened cashews before processing them.
If you’re in a hurry this is the quickest and best way to soak cashews.
The hot water soaking method is also quick and easy. The cashews can soak anywhere from 30 minutes to 1 hour. This method is best when you have a little extra time.
Start by bringing a pot of water to a boil.
Once it reaches a roaring boil turn off the heat, toss in the cashews, and cover the pot.
Soak for 30 minutes to an hour.
Drain and rinse.
While they soak, it's a great time to get started on dinner.
Tip: If you have the time, leave the cashews to soak in the hot water for the full hour. They will become even softer for a smoother and creamier recipe.
Soaking Cashews Overnight
This overnight method takes the most time because the cashews are soaked in room-temperature water. However, the cashews will remain raw and retain their full nutritional benefits.
If you have the extra time and want to keep your dressings and sauces raw then this method is for you.
Add the cashews to a deep bowl or lidded jar. Fill with enough water to cover the nuts. Then cover the bowl.
Allow them to soak overnight at room temperature or in the refrigerator.
Drain and rinse.
If you are planning ahead for dinner, the cashews can also be soaked during the day for at least 5-8 hours.
Tip: If you're soaking the cashews for more than 12 hours it's best to store them in the refrigerator.
Can you soak cashews too long?
Yes!
If cashews are soaked for too long they acquire an unpleasant taste and texture and need to be tossed out.
If you notice the water they are soaking in becomes slimy or gel-like it's best to toss them out. They have been over-soaked in the same stagnant water for too long.
To avoid over-soaking, change out the water every 6-8 hours and soak no longer than 36 hours.
What are the best cashews to use?
Raw unsalted cashews are what most recipes use. They produce the creamiest and smoothest texture when soaked.
They also have an ideal neutral flavor that is perfect in recipes such as vegan ranch dip and cashew mayo.
Roasted cashews have a noticeable roasted flavor so it is best to use raw cashews when called for.
But, if roasted cashews are all you have available they can be soaked and used as a replacement. Use them in dishes where you may not mind the roasted flavor.
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How to Soak Cashews 3 Ways
Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Most creamy cashew-based recipes have their own process for soaking cashews, but it may not always work for your schedule. Choose one of these 3 ways to soak cashews, fast or slow, whichever works best for you.
Add the cashews to a pot and cover with enough water to fully submerge them. Bring the water to a boil.
Once the water is boiling, lower the heat and simmer the cashews for about 15 minutes or until softened.
Add cold water to the pot to cool it down before draining. Thoroughly rinse the cashews.
Hot Water Method
Bring 3-4 cups of water to a boil.
Once the water is boiling, turn off the heat, add in the cashews, and cover the pot.
Soak the cashews in the hot water for 30 minutes to an hour.
Drain and thoroughly rinse the cashews.
Overnight Method
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.
Drain and thoroughly rinse the soaked cashews.
Notes
To avoid over-soaking the cashews, change out the water every 6-8 hours and soak them for no longer than 24 hours.
Nutrition Information:
Yield: 1 Serving Size: 1 cup cashews Amount Per Serving:Calories: 640Total Fat: 48gSodium: 551mgCarbohydrates: 32gSugar: 8gProtein: 20g
**Nutritional info is provided as an estimate based on 1 cup raw organic cashews and ¼ teaspoon Himalayan pink salt. This nutritional information is for convenience and as a courtesy only.**
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.
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.
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.
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.
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.
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.
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Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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