Soaking nuts is simple: cover raw nuts with warm salted water, let them sit for several hours, then drain and dry them. The process softens the nuts, can improve mineral availability, and opens up culinary possibilities like homemade cream sauces. Here’s everything you need to get it right.
Why Soak Nuts at All
Raw nuts contain phytate, a compound that binds to minerals like zinc, iron, calcium, and magnesium, reducing how much your body can absorb. Soaking begins to break down some of that phytate, potentially freeing up more of those minerals for digestion. The effect varies by nut type, and soaking won’t eliminate phytate entirely, but it’s a simple step that many people find makes nuts easier on their stomach.
Beyond nutrition, soaking changes texture. Softened nuts blend more smoothly, which is why soaked cashews are the backbone of countless vegan cream sauces and dairy-free desserts. Even if you’re just snacking, many people prefer the lighter, crunchier texture of nuts that have been soaked and then dehydrated.
What You Need
- Raw nuts: 2 cups (any variety, shelled)
- Warm water: 3 to 4 cups, enough to cover the nuts by about an inch
- Sea salt: 1 tablespoon
- A bowl or jar: glass or ceramic works best
Use raw, unsalted, unroasted nuts. Roasted nuts have already been heat-treated, so soaking them just makes them soggy without any of the benefits. Filtered water is ideal but not strictly necessary.
Step-by-Step Soaking Process
Dissolve the salt in warm water first, then add your nuts. The water should be warm but not hot. Cover the bowl with a clean cloth or loose lid to keep dust out while still allowing airflow, and leave it on your counter.
Soaking times vary by nut density:
- Cashews: 2 to 4 hours (they’re soft and absorb water quickly)
- Almonds: 8 to 12 hours (overnight is easiest)
- Walnuts and pecans: 6 to 8 hours
- Hazelnuts: 8 to 12 hours
- Brazil nuts: 8 to 12 hours
- Macadamias: 2 to 4 hours
The general rule: harder, denser nuts need longer soaks. Softer nuts like cashews and macadamias break down faster and can turn mushy if left too long. When in doubt, overnight works for most varieties.
Once the time is up, drain the nuts and rinse them thoroughly under cool running water. The soaking water will look cloudy and slightly brown. Discard it.
How to Dry Soaked Nuts
This is the step people most often skip, and it’s the one that matters most for safety and texture. Soaked nuts that stay wet will grow mold within a day or two. You have two options for drying them.
Dehydrator Method
Spread nuts in a single layer on dehydrator trays and dry at 105 to 150°F (40 to 66°C) for 12 to 24 hours. For the best results, aim for around 110°F. Temperatures above 150°F start breaking down the unsaturated fatty acids you’re trying to preserve. The nuts are done when they snap cleanly and feel completely dry, with no residual softness in the center.
Oven Method
If you don’t have a dehydrator, set your oven to its lowest temperature (usually 170 to 200°F). Spread the nuts on a parchment-lined baking sheet in a single layer and prop the oven door open slightly with a wooden spoon to allow moisture to escape. Check every hour or so and stir them around. This typically takes 6 to 12 hours depending on the nut and your oven. The higher temperature means slightly more nutrient loss compared to a dehydrator, but it gets the job done.
Regardless of method, make sure the nuts are bone-dry before storing them. Even a little residual moisture creates conditions for mold. Store dried soaked nuts in an airtight container in the pantry for up to two weeks, or in the fridge or freezer for longer.
Soaking Cashews for Cream Sauces
Cashews are in a category of their own when it comes to soaking. The goal here isn’t to dry them afterward. Instead, you’re softening them so they blend into a smooth, creamy base for sauces, soups, dressings, and desserts.
Raw cashews work best for this, giving you the creamiest texture and the most neutral flavor. An overnight soak (up to 24 hours in the fridge) produces the softest cashews and the smoothest results. The longer you soak between 2 and 24 hours, the creamier the final product. If you’re short on time, you can cover raw cashews with boiling water and soak for just 15 to 30 minutes. The texture won’t be quite as silky, but it’s the fastest way to get plump, blendable cashews.
After soaking, drain and rinse the cashews, then blend them with fresh water or broth. A high-speed blender gives the smoothest results. Start with a ratio of 1 cup soaked cashews to ½ cup liquid, then thin as needed.
Food Safety Considerations
Soaking creates a warm, moist environment, which is exactly what bacteria like Salmonella thrive in. Research from UC Davis has specifically examined pathogen growth during soaking and drying of almonds, walnuts, and other tree nuts, confirming that this is a real, not theoretical, concern.
To minimize risk, keep your soaking time within the recommended windows. Don’t leave nuts soaking at room temperature for more than 12 hours. If you want a longer soak, move the bowl to the refrigerator after the first few hours. Always use clean equipment, and start drying the nuts immediately after draining. If soaked nuts develop an off smell, a slimy film, or visible mold at any point, throw them out.
For cashew creams and other blended preparations that won’t be dehydrated, store the finished product in the fridge and use it within 3 to 4 days, just as you would any perishable dairy alternative.
Does the Salt Actually Matter
The salt serves a few purposes. It seasons the nuts lightly, which improves the flavor of the finished product, especially if you’re dehydrating them for snacking. It also creates a mildly inhospitable environment for bacteria during the soak. Some sources suggest salt helps activate enzymes that break down phytate, though the evidence on this is limited. If you’re soaking cashews for a sweet recipe, you can skip the salt or reduce it to a pinch without any problems.