Soak cashews how long

Have a blessed day, amie sue. Yes, I sure would Rosie. The wetness would cause them to clump and freeze together… and cause possible freezer-burn. I left my raw cashews soaking overnight and part of the next day. They had some discolouration on them. I made salad dressing and put it in the refrigerator. Is it safe to eat and store for the rest of the week. I have tasted several times and did not have any ill effects.

Most likely, they are ok. But here are a few things to think of. How fresh were they to begin with? Were they left on the counter or in the fridge? If in the fridge, I would easily say that they are ok. If on the counter… how warm is your house? Too warm of temps might cause them to go bad. Did you smell them? Taste them? Did they pass those tests?

Again, are we ruining the nut in our cooking method? Please read through this posting that I did regarding your questions. I hope that you find it helpful.

Bottom line, if you are using raw nuts and want to get the most nutrients, then you will want to use degrees F. Anything above that starts to kill those active enzymes and nutrients. I understand the draw to roasted nuts so you just have to decide what is a priority for you. Please do keep me posted if you do some experimenting. Many blessings, amie sue. Thank you for this info, have you experienced cashews turning purple after soaking?

And if so is there any concern oxidation etc? Great question and a tough one. This has happened to me too if I soaked them longer than usual. A lot of people has shared their thoughts but again, nothing that I trace back to science.

I have continued to use them and never had any ill effect. I have put a few inquires out and will see if anyone can answer this question. I will keep you posted. Ok, I got a response from Wildernessfamily. Perhaps in the future more information will become available. I love cashews. However, I have lately discovered that whenever I eat them I have very frequent and very pale eliminations sorry! Having now read that oxalates may cause health problems I am wondering if that may be the problem and should research a bit more.

Could their affect on my body be unhealthy? Thank you, Liz. Thanks for sharing, no need to say sorry. I have had this experience before but not do to cashews. I would look at the health of your liver perhaps. There are far too many variables that could be causing this so you need to dig deeper and talk to you health care provider. Up to now, when I have soaked cashews which I do at room temperature , I have not drained the soaking water away but used it in drinks because some of the fats come out into it, so it tastes quite creamy.

I understand that the soaking process chemically changes the phytic acid, so it no longer has its antinutrient effect. However you say here that the soaking water ought to be drained away. Is that for health reasons, and if so, could you please tell me what is harmful in the soaking water?

Good evening Bronwyn, to me it makes sense to toss the drain water. Where does it go? In the water? That is my thought. If you feel comfortable using it, then use it. Have a blessed and wonderful holiday, amie sue. I would do some googling. My cashews come dried and ready to go. I left my cashews soaking overnight and then all day and then overnight again on my counter. Should I throw them out? They look ok but I still very suspicious of them. There are many determining factors; how fresh were the cashews to begin with?

How warm is it in the house? Did you change the water throughout the soaking process? You are going to have to make the judgement call. A nut expert told me that he tried to soak and dehydrate raw cashews, but could not use them because rather than turn out dry and crispy, they became brittle and lost much of their natural sweetness. Do you know why this might happen and what should be done to get better results? He did say that he would soak them for hours. Might that have something to do with it?

Is hours really enough time to neutralize phytic acid? I find that the flavor depends on the batch of cashews. Just like produce, each batch tastes a bit different. Some cashews are stronger in a sweet flavor than others. We all need phytic acid, but for those who eat a high or all raw diet, they tend to eat a LOT of nuts and seeds which are high in phytic acid, so this helps keeps the balance in things. Have a great day, amie sue.

Thanks Amie-Sue. My main concerns are the effects of soaking and the resulting texture. Is hours really enough time to neutralize enzyme inhibitors? From all the reading and research that I have done, it is felt that it is enough time. Give it a try and see what you think. For some, it helps greatly with digestion. We need phytic acid in our diet but often times in a raw diet a person can possibly get too much, that is why many go through the soaking and dehydrating process.

Personally, I go through process for those mentioned reasons but also because we prefer the texture of the nuts and seeds when they have been soaked and dehydrated. I am using the soaked raw cashews to make vegan cheese. The roasted flavor does come through, so keep that in mind when making this substitution.

If you want to know how to quick-soak cashews, I have 2 methods for you. Each takes about the same amount of time, but one method uses the stove and the other uses the microwave.

Properly soaked cashews will appear duller in color and are easy to break apart with your fingers. The stove method is perfect for those who don't have a microwave or prefer to not use one. If you've got the time and are thinking ahead, soaking cashews overnight is a great option. Note: Oversoaking cashews can lead to a bitter taste and off-putting texture. I don't recommend soaking for more than 24 hours.

Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest YouTube. Pin Share Tweet. Jump to Recipe Print Recipe. How To Soak Cashews. There are three easy methods to soaking cashews, 2 quick soak methods and an overnight method. No ratings yet. Prep Time 10 minutes. Total Time 10 minutes. Calories: kcal. Protein: 24 g. Fat: 58 g. Sugar: 8 g.

Yield: 1. Print Recipe Pin Recipe. Here's how you make a basic cashew cream with only 2 ingredients. Place the ingredients in a high speed blender or food processor.

Blend or process until completely smooth. The process should take only about minutes in a high speed blender and about 4 minutes in a food processor. If using a food processor, stop a few times to scrape down the bowl and then continue blending.

Drizzle in extra non-dairy milk as needed to reach a desired consistency. Store in an airtight container in the fridge for up to 5 days. Recommended Products.