Estimated reading time: 7 minutes
Cashews are commonly used in plant-based sauces, creams, and dressings because they have a rich, creamy texture and a mild, nutty flavor. They are versatile and can be used in sweet and savory recipes. Here is a compilation of four ways to get these nuts ready for your recipes, plus the pros and cons of each.
Quick Take: Soaking, boiling, steeping, and microwaving are my go-to methods for prepping cashews. Each technique has its own advantages based on your time, available equipment, personal preference, and the specific needs of the recipe. Continue reading below for all the details and suggested times.
Jump to:
- High-Speed Blender Vs Regular Blender
- Why are cashews so popular in plant-based cooking?
- Four Ways of Getting Cashews Ready for Your Recipe
- Method 1: Overnight Soak
- Method 2: Boiling In Water
- Method 3: Steeping In Warm Water
- Method 4: Microwave
- Can Cashews Soak For Too Long?
- Tips
- Related Posts
- Craving More Nuts & Twigs?
- Comments
High-Speed Blender Vs Regular Blender
Think of high-speed blenders as the sprinters of the kitchen - fast, powerful, and ready to tackle anything from unsoaked cashews to tough kale, delivering silky-smooth results in no time.
Regular blenders, on the other hand, are the marathon runners—they take a bit more time and effort, like needing a few pauses to scrape down the sides, but they’ll still get you across the finish line with a creamy, dreamy cashew sauce eventually.
While a high-speed blender makes it easier to blend cashews and can often get the job done without soaking, a regular blender can achieve similar results with a bit more patience and the right soaking method. However, I recommend soaking the cashews for at least a few minutes for the absolute smoothest cashew cream, even if you're using a high-speed blender. This extra step enhances the creaminess and ensures your final dish has the perfect texture.
Why are cashews so popular in plant-based cooking?
- When soaked and blended, raw cashews become incredibly creamy and smooth, making them an excellent ingredient for making sauces, creams, and dressings.
- They have a mild, nutty, and neutral flavor that can be easily incorporated into various dishes without overpowering other flavors.
- Cashews are high in healthy monounsaturated and polyunsaturated fats, which can help reduce the risk of heart disease and support brain health.
- They are a good source of plant-based protein, making them an excellent addition to vegan and vegetarian diets.
- Cashews are a good source of vitamins and minerals, including copper, magnesium, and phosphorus, and can be part of a healthy diet.
Four Ways of Getting Cashews Ready for Your Recipe
I have experimented with making cashew cream using all four methods using a high-speed blender. Still, I previously owned a regular blender, so I will add my thoughts from my previous experience. These are my notes on each of the following.
Method 1: Overnight Soak
This is the old-school, tried-and-true method that results in the creamiest cashew cream regardless of the blender. It's a no-fuss method, and if you can remember to soak the cashews overnight, they'll be plump and ready to blend into smooth perfection by morning.
How: Place the cashews in a bowl and cover them with regular-temperature water. Let them soak for about 4 - 8 hours. The longer they soak, the softer and more pliable they will be. When they are ready, they will look plumper, bigger, and softer to the touch.
Pros and Cons of Overnight Soak
Pros:
- This is the best way to get a velvety sauce, so I recommend it when the silkiness of the sauce matters.
- It requires minimal effort - just set it up and leave it overnight.
- This method preserves their raw state.
- You can blend them until they are silky with a standard or high-speed blender. I used to have a regular blender and never had a problem with this soaking method.
Cons:
- It takes time (at least 4 hours).
- You will need to remember to soak them in advance of the recipe.
Method 2: Boiling In Water
This quick soak will soften the cashews faster than the overnight method, getting you to creamy bliss in no time. However, timing is key - there’s a fine line between undercooked and overcooked. After experimenting, I found that 20-30 minutes hits the sweet spot for achieving smooth, perfect cashew cream.
How: Bring a pot of water to a boil and add the cashews. Boil for 20-30 minutes. Rinse the cashews in cold water after boiling to stop the cooking process and preserve texture.
Pros and Cons Of Boiling in Water
Pros:
- Convenient for when you need cashews softened on short notice.
Cons:
- If overcooked, cashews can have a grainy texture. When boiled for too long, they can become overly soft and break down unevenly, leading to a texture that’s less smooth and slightly gritty.
- It might leave a slightly grainy texture for some recipes if it has not boiled long enough.
- It can reduce the cashews’ nutritional value.
- It slightly alters the flavor, giving a more “cooked” taste, but most people wouldn't notice.
Method 3: Steeping In Warm Water
If you're looking for a happy medium between boiling and overnight soaking, try soaking the cashews in warm water for a few hours. It's a bit faster than the overnight soak but still gentle on the nuts, leading to a smooth texture.
How: Pour hot water over the cashews and let them soak in warm water for 60 minutes. The exact time will depend on the consistently warm temperature of the water. To keep the water warm, consider using a thermos or insulated container to keep the water consistent for even soaking.
Pros and Cons Of Steeping In Warm Water
Pros:
- It is faster than overnight soaking.
- Gentle on the cashews, retaining a smooth texture.
Cons:
- Requires more attention to avoid over-softening.
- It may result in slightly less consistent softening compared to overnight soaking. If not left long enough to soak, it may still be slightly grainy.
Method 4: Microwave
I’ve been using this method more often lately. While it’s not as effective as other methods in getting a super smooth and velvety sauce, microwaving is a decent alternative when you’re short on time or don’t need an ultra-smooth texture. It softens the cashews enough for a high-powered blender to create a creamy result, even if it’s not as velvety as other soaking methods.
How: Add enough water to cover the cashews in a microwave-safe bowl. Microwave on high for 3-5 minutes, then drain and rinse with cold water. Stir the cashews halfway through microwaving for more even softening.
Note: I’m using an 1800-watt microwave, so you may need to adjust the time based on your microwave’s power level.
Pros and Cons Of Microwaving
Pros:
- The fastest method, ready in minutes.
- Convenient when you’re in a rush and need soft cashews quickly.
Cons:
- It can result in uneven softening, leading to a less consistent texture.
- Slightly less smooth texture compared to soaking methods.
- It may not be as effective for ultra-creamy recipes.
Can Cashews Soak For Too Long?
Leaving cashews in water for too long can make them mushy and flavorless. Over-soaked nuts develop a slimy or unpleasant texture.
Therefore, it's essential to be mindful of the soaking time and to check the nuts periodically to ensure they are still at the desired texture. You’ll know your soaked cashews are ready when they look plump and soft.
Tips
- Soaking Time Flexibility: Soaking times can be flexible based on the final dish. For example, a shorter soak might be okay for a quick sauce or smoothie, while a longer soak ensures maximum creaminess for delicate desserts.
- Alternative Uses for Soaked Cashews: If you have leftover soaked cashews, you can easily add them to smoothies or make cashew butter or cashew cream.
- Storage Tip: Soaked cashews can be stored in the refrigerator (up to about 2 days) before they need to be used or refreshed with new water.
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