![]() ![]() So I started to research this a bit more. Many people choose not to consume cashews because they contain oxalates. With this method… good luck and do your best. You will need to set the oven on the lowest setting, keep the door ajar and hang a thermometer in the oven to watch the temperature. Note ~ You can also attempt to dry the cashews in the oven and keep them raw, but this is tricky.Make sure that they are cool before storing them. Good idea to stir them around a bit throughout the process. ![]() When toasted correctly, they taste toasted, not bitter or burnt. Don’t leave them unattended, due to their high oil content they will continue to roast after you remove them from the oven. Spread the cashews on an ungreased cookie sheet in a single layer.If you plan on using them within 3 months, you can store them in the fridge: anything longer, store in the freezer. Store in airtight containers such as mason jars.Allow them to cool to room temperature before storing.The dry time will vary due to the machine you own, the type of climate you live in, and how full your dehydrator is when drying them.If not, they could mold, plus they won’t have that crunchy, yummy texture you expect from nuts and seeds. Keep them in a single layer and dry them at 115 degrees (F) until they are thoroughly dry and crisp. Spread the cashews on the mesh sheet that comes with the dehydrator.After they are done soaking, drain them in a colander and rinse them thoroughly.Cover with a clean cloth and lay it over the bowl, this allows the contents of the bowl to breathe. Leave them on the counter for 2-3 hours.The salt helps activate enzymes that de-activate the enzyme inhibitors.The cashews will swell during the soaking process, so you want enough water to keep them covered. Place the cashews and salt in a large bowl along with 8 cups of water.The only time I soak and dehydrate them is when I am planning on adding them to a trail mix, making nut butter or when making flour out of them. For the most part, I use wet, soaked cashews in my recipes creams, sauces, desserts, “yogurts,” etc. With a high-powered blender, you can make the creamiest-mouth-feel textures! This is the one nut that I don’t immediately soak and dehydrate once bringing them home. I soak cashews for two reasons… one is to reduce the phytic acid (read more here) found within them, and the second reason is for softening them, which makes them easier to process. Over soaking them can lead to bitterness, slimy water, and leaching of their flavor. You can soak them overnight, just be sure to place them in the fridge. To read more on how they are grown and harvested, please click ( here).īecause cashews don’t have a thick outer skin and they already start as a softer nut, they only need to be soaked for about 2-3 hours. The removal process brings up much controversy as to whether or not cashews can be purchased raw or not. This caustic resin is actually used in industry to make varnishes and insecticides. Therefore, they must be removed before they are fit for consumption. Did you know that cashews technically are not nuts? Instead, they are the seeds found in cashew apples, a fruit that grows on trees in tropical climates.Ĭashews are sold shelled because the interior of the shells contains a caustic resin, known as cashew balm. Apparently, roasting them brings out the sweetness in cashews. Vegan chefs use them as a staple that stands in for dairy in a variety of ways.Ĭashews don’t have a really strong flavor of their own they are just a vessel for fat and creaminess. Cashews are a magical ingredient in the raw food world, but they have been gaining great popularity in the cooking world too. ![]()
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