It’s been at least a year 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 to quickly soften up 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 🙂
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.