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Posted 16-07-2016

When entering plant based heaven there is a whole new jungle of information on how to do things. One of those methods you stumble across is soaking (activating) nuts, seeds and grains and pulses.
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Almonds 12-14 hours
Cashews 3-6 hours
Hazelnuts 7-12 hours
Macadamias 7-12 hours
Peanuts 7-12 hours
Pecans 7-12 hours
Walnuts 7-12 hours
Pinenuts 7-12 hours
Sunflower seeds 7-12 hours



The soaking process makes nuts more digestible and removes bitter flavours without requiring roasting. 
This process also removes enzyme inhibitors that exist in the skin of the nuts. Enzyme inhibitors are what allows nuts to stay dormant until they are soaked, sprouted, and ready to grow. It's nature's way of preserving the life force so they can reproduce in the future.
Not all nuts have enzyme inhibitors; Brazil, macadamia, hazelnuts and pistachios are nuts that don't need to be soaked for activating reasons, but by doing so will make them easier to work with.
On the left is a really simple soaking guide for the most commonly used nuts & seeds.
Cashews are particularly susceptible to going slimy and should not be soaked for longer than 6 hours. The harder the nut, such as almonds, hazelnuts, and pistachios, the longer you will need to soak them. 
Nuts with more oils such as Brazil nuts, pecans, and walnuts, become saturated more easily. 

Keep in mind, the longer nuts soak the more waterlogged they become and you may require less water in your recipe. 
Often, one or two nuts will rise to the top. It's a good idea to discard these floaters as it usually means they have gone rancid.
This is a really good starting point to soaking. Once you get into a habit this will come pretty naturally!

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