It’s been over four years of making cashew-based recipes and I think we soaked the cashews overnight a whole ONE time. I mean, we’re really impatient.
A whole 24-hours of soaking? C’mon – ain’t nobody got time for that. So that’s where we learned to quickly soak cashews!
So to quickly soak cashews just the same – we have an alternative method. All you need to do is place your cashews into a pot, cover with water, and bring to a boil.
Once the water is boiling, squirt some lemon juice in there (totally optional), remove from heat, and cover. Let that sit for about 15 minutes.
Why lemon juice? I don’t really know. For some reason, it seems to make them softer and a cute little sprout comes out the end of some of them. Apparently, sprouting cashews are better for digestion and provides more nutrients.
We use this method for all our recipes that need softened cashews, like our creamy white wine lemon alfredo sauce, and the results are just the same as soaking them overnight – but better because it takes a fraction of the time 🙂
Other recipes to utilize these quickly soaked cashews!
Vegan Mozzarella: A quick and easy way to make vegan mozzarella that will substitute perfectly!
Vegan Penne alla Vodka: This creamy sauce uses soaked cashews and tempeh “pancetta” that will blow your mind with flavor!
Creamy Cashew Sauce: This one is PERFECT for tofu scramble. Add this sauce to your browned tofu scramble in the pan and thank us later. Or you can also put them on your breakfast potatoes 🙂
Vegan Sun-dried Tomato Cream Cheese: This cream cheese is perfect for that morning bagel. We know breakfast can be a tough meal when starting out vegan, so give this a shot and you will not be disappointed!
Soak cashews for 24 hours? Ain’t nobody got time for that! This is the quick and easy method for the all the impatient people out there (like us!)
- squirt lemon juice optional
Place cashews in a small pot and cover with water. Bring water to boil.
Cover and remove from heat.
Soak cashews for 15 minutes. Drain.