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, milk, cheese 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 the cashews.
- 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
I'm starting with boiling cashews because it's the quickest and easiest method for soaking 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 the cashews 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.
Soaking Cashews in Hot Water
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 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 fridge.
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.
Also, if you notice the water they are soaking in becomes slimy or gel-like 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 24 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.
Raw cashews 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.
If roasted cashews are all you have available they can be soaked and used as a replacement. Use roasted cashews in dishes where you may not mind the roasted flavor.
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Recipe
How to Soak Cashews 3 Ways
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.
Ingredients
- raw cashews
- filtered water
- Himalayan pink salt (optional)
Instructions
Boiling Method
- 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 cashewsAmount 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.**
Lorraine
I have been making my own cashew milk for several months, but got tired of waiting for the overnight soak. So, using your information as inspiration, I put the cashews and water in the pot and brought it to a boil. Turned it off and let the cashews soak for half an hour. Rinsed and blended and - in my humble opinion - this is the best way to make cashew milk. It is so smooth and creamy that don't even need to strain it. Thank you very much for sharing this!
Marlena Luna
You are very welcome, Lorraine! I'm glad this post was helpful in speeding up your process of making cashew milk! Thank you for your wonderful feedback!
Victor
Hello! i hope you are doing great. I read your article and I really loved it. I Soaked cashew nut for like 16 hours and ate them, before eating I saw the skin got really black, but I thought that it is normal maybe. I ate about 300gm. After that, I started searching on the internet about why it becomes black. I found out if one soak cashew for more than 2 - 3 hours it goes bad and the dark spots are most like mold or worm, now I am a worried
it would be great if you can help me with an advice what to do next
Marlena Luna
Dark spots on unsoaked cashews are usually caused by damage to the nut. It can be from a worm or damage from something else. You can soak the cashews in the refrigerator. Or the water can be changed out every 2-3 hours until the cashews are soft. Then store them in a sealed container in the refrigerator.
Sam
This was extremely helpful! Thank you for this!!
Marlena Luna
Awesome! Glad to help!!
Kimzey
Is the soaking water useful for anything?
Marlena Luna
I suggest tossing it.
Laura
Do they loose their nutritional value if you soak them in warm water?
Thank you!!
Marlena Luna
Most cashews go through a heating process before being packaged (even raw cashews) and lose nutrients. However, I am not sure if their nutritional value further decreases when heated in water. Cashews can always be soaked in room temp water overnight to retain as much of their nutritional value as possible.
T
Hi, once soaked can I store in the fridge not in water? I just did the hot water method and realised I don’t actually need them until tomorrow. Can I wait 1/2 hour, drain, then store in the fridge?
Where you get your protein
Yes, be sure to rinse and dry the soaked nuts before storing them. They should keep in the fridge for about 24 hours.
Tricia Bailey Ronan
Why only 24 hrs? What happens if you eat them a week later!?
Where you get your protein
They're best used within 24 hours, but may be fine for up to a week. If they have a foul smell or slimy texture toss 'em.
Izzy wawa
Hi... I'm here because you mentioned about soaking the cashews too long. I have accidentally done this twice, in the refrigerator. The cashews looked bruised and purplish but I still proceed to make the milk. After I refrigerate the milk for an hour, I noticed that there were bubbles in my milk(of course it's not from the frothy when you blend), the smell is still ok, but something is going on there! Is my milk spoilt due to the over-soaking? Both times it happened because I oversoaked the nuts!
Where you get your protein
If the water the cashews were soaking in became slimy I would suggest tossing them. If the water and nuts were only discolored with no smell they should be fine. It could also be a result of the brand of cashews used. As far as the bubbles in the milk, it does sound a bit odd. And I’m not exactly sure what is going on there. Usually spoiled cashew milk will have a sour taste.
Joy
I want to use cashews in place of beans for chili. How long would you soak in hot water? I plan to boil them into the chili sauce following. I don’t want them too soft. I want to to hold shape. Thank you
Where you get your protein
Soaked cashews usually maintain their shape, they just become softer. If you plan on boiling them in the sauce as well, I would suggest soaking them no more than 5-8 minutes in hot water, then thoroughly drain and rinse. The cashews will soften further in the boiling sauce so you may want to add them in towards the middle or end depending on the texture you’re looking for.
Susan Sandness
The info In the black box for isn’t helpful because it just says yield:1 and serving size:1.Please tell us 1 what??? New to you site, but love it otherwise!
Where you get your protein
Thank you for pointing that out. I updated the nutritional facts to reflect 1 cup of raw organic cashews and 1/4 teaspoon Himalayan pink salt. The salt is optional and if omitted will bring the sodium content down to 20mg.
Kathryn
Great article. I stumbled upon it after I put my cashews to soak at 2pm intending to turn them into cashew milk after 4 hours. In the meantime I got a migraine and had to just go to bed. Next day I get up to find the cashews still on the counter. ARGH!!!! I wish someone had rescued them. Put them in the fridge at least. So I was looking for ways to still salvage them without having to throw them out. They actually look ok and since it’s winter, it’s not that warm in the kitchen, perhaps 62 degrees. Anyhow. But the last thing I want Is to make us all sick. Is there any risk of bacteria or anything? Hope you see this and can advise, before I chuck them out that is.
Where you get your protein
As long as the cashews don’t have a sour smell and the water they’re soaking in isn’t thick/gel-like the cashews should be fine. Just be sure to drain and rinse them until the water is clear.
Sarah
For the first method, should the pot be left on the burner or taken off?
Marlena Luna
The pot can be taken off the burner or left on it with the heat turned off.