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Soak & Dehydrate Nuts for Optimum Digestibility

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Have you ever eaten a handfuls full of nuts and wonder why it feels as though you dropped a brick in your stomach?  This happens because nuts that have not been soaked contain enzyme inhibitors that can cause uncomfortable digestion.  If you have experienced this, please keep reading!

Soaking nuts is a very important step.    Make sure that you start off using RAW nuts. Roasted nuts and seeds are “dead”.   They have been heated to the extent of killing the living enzymes, which is what we are after.

Seeds and nuts remain dormant until they are in a safe environment to begin the sprouting and growing process.  They are high in vitamins, minerals, protein and healthy fats, nuts and seeds are little powerhouses of nutrition but these nutrients need to be released.  Soaking nuts and seeds is a long-lost, traditional method of preparation.  When nuts/seeds are soaked and/or sprouted in water, the germination process begins, in which the active and readily available amounts of enzymes, vitamins, minerals, proteins and essential fatty acids begins to be activate.

However, nuts and seeds also contain phytic acid and large amounts of enzyme inhibitors which protect them from sprouting until they have the rain and sun they need to grow.  They contain enzymes inhibitors that will limit digestion and it will significantly boost the nutrition of the nuts/seeds.  And unfortunately, these natural chemicals are quite hard on the stomach, so this simple process can make all the difference in how you feel after consuming them.  Soaking also makes them much easier to digest and the nutrients more easily absorbed by your body.  So, if you’ve ever had tummy trouble after eating nuts and seeds, don’t give up on them yet!  This technique could make all the difference for you, it did for me.  Soaking and sprouting your nuts and seeds increases their vital minerals and nutrition, while also simultaneously allowing the inhibitor enzymes to shed off the nuts and into the water (that’s why it is important to rinse them off well), making them easier for your body to assimilate and digest out of the body.

The Aztecs would soak pumpkin or squash seeds in salty water and then sun-dry them. Using sea salt in your soak water helps de-activate the enzyme inhibitors and makes your nuts and seeds extra tasty.

Why soak nuts, grains and seeds?

1.  To remove or reduce phytic acid.
2.  To remove or reduce tannins.
3.  To neutralize the enzyme inhibitors.
4.  To encourage the production of beneficial enzymes.
5.  To increase the amounts of vitamins, especially B vitamins.
6.  To make the proteins more readily available for absorption.
7.  To prevent mineral deficiencies and bone loss.
8.  To help neutralize toxins in the colon and keep the colon clean.
9.  To prevent many health diseases and conditions.

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Basic Soaking and drying Instructions: 1 Tbsp sea salt to 4 cups of nuts

  • Dissolve sea salt in fresh water, pour it over nuts or seeds, be sure to use enough water to cover them. You will need 2 times the amount of water as you have nuts in the bowl.
  • Leave them in a warm location for the specified time, (indicated below).  Select a clean cloth and lay it over the bowl as a cover. This type of lid allows the contents of the bowl to breathe.
  • Drain them in a colander and be sure to rinse them well.
  • Spread them out on your dehydrator sheets in a single layer and dry them at 115 degrees until they are thoroughly dry and crisp.  Make sure they are completely dry.  If not, they could mold, and won’t have that crunchy, yummy texture you expect from nuts and seeds.  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.   Expect anywhere from 12 + hours.
  • What if I don’t have a dehydrator?  You can roast them with minimal damage to the delicate oils.  Spread them out on a cookie sheet and put them in the oven on the lowest setting. Leave in until slightly brown, stirring them occasionally. This takes about 20 minutes depending on the size of the nut. Don’t leave them unattended.  You don’t want them to burn.  The nuts won’t be raw most likely after this process but they will be easier to digest and enjoy.
  • I like to do a lot of nuts and seeds in a big batch to save time and energy when using my dehydrator. This way, I always have properly prepared nuts and seeds on hand for snacks, salads and recipes.  It is best to store the dehydrated nuts in the frig to extend their shelf life and to keep them crisp.

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Each nut varies in the length of time that they need to be soaked.  This should be noted in the recipes but if it isn’t you can refer to the chart posted below as a reference.  If you are soaking nuts for an extended period of time it would be advisable to change out the water a few times.  After you are done soaking the nuts or seeds, be sure to discard the soaking water and give the nuts a quick rinse.  Almonds for example definitely need to be soaked to release the enzyme inhibitor.  A time saving step that I always take when I buy almonds is as soon as I get home with them,  I start the soaking process.  Once they have soaked the appropriate time I then dehydrate them.  This may seem odd to some of you, it sure did to me in the beginning.  In doing this process you will have released the inhibitors, then in dehydrating them it makes them dry again for storing in glass jars.  Now they are ready for snacking or to be used in recipes.


Below are the soaking times for the most popular nuts:

Almonds: 8-12 hours
Brazil Nuts: 8 hours
Cashews: 2-3 hours
Flax Seeds: 8 hours
Hazelnuts: 8-12 hours
Hemp Seeds: Do not soak
Macadamia Nuts: 8-12 hours
Pecans: 4-6 hours
Pine Nuts: Do not soak!
Pistachio Nuts: 4-8 hours
Pumpkin Seeds: 8 hours
Sesame Seeds: 8 hours
Sunflower Seeds: 2 hours
Walnuts: 4 – 8 hours

 

Does soaking nuts and seeds affect the taste?

  • The answer is test, do a little test study for yourself to see.  You will see especially in walnuts and almonds, they have a much more appealing taste after they are soaked and rinsed.  In as little as 20 minutes the soak water is brown.  After a couple of hours,  the dust, residue and tannins from the skins are released into the water and the nut emerges with a smoother, more palatable flavor. You’ll notice that soaked walnuts do not have that astringent, mouth-puckering taste to them. This is because when soaking walnuts, the tannins are rinsed away, leaving behind a softer, more buttery nut. The soak water from nuts and seeds should always be discarded and never used as water in a recipe.  Be sure to really rinse the nuts well after soaking them.

Do soaked nuts and seeds have to be dehydrated?

  • Answer — If you are unable to dry your nuts or seeds, only soak an amount that you can be sure to use within two or three days.  For convenience, I like to soak nuts and seeds in mason jars, rinse them after 12 hours, and then if I don’t have a chance to dry them, I store them in my refrigerator in water.  It is  important to rinse them twice a day with fresh water.  You want to use these nuts within a few days, because as with any live food, mold tends to set in within days if you’re not careful.

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Know your nuts!

Walnuts:

  • Now considered a “super food”, walnuts are one of the nutritious nuts.
  • They are high in alpha-linolenic acid and omega 3 fatty acids. Omega-3s help reduce the potential for heart disease, cancer, stroke, diabetes, high blood pressure, obesity and clinical depression.
  • Walnuts have also been shown to aid in the lowering LDL cholesterol (the bad cholesterol) and the C-Reactive Protein (CRP). CRP was recently recognized as an independent marker and predictor of heart disease.
  • These should be stored in the frig or freeze due to their high fat content.
  • Substitutes: butternuts OR pecans (not as crunchy or flavorful) OR hazelnuts (not as rich) OR pine nuts (especially in pesto)

Almonds:

  • High in protein, zinc and calcium, almonds are also a great source of vitamin E magnesium, calcium, potassium and iron.
  • Another nut that can help reduce bad cholesterol.
  • They are also a great plant-based protein that can double as a source of fiber.
  • Substitutes:  hazelnuts (for baking) OR Brazil nuts OR cashews OR pistachios (unsalted)

Brazil Nuts:

  • Extremely high in selenium which is a powerful antioxidant. It also improves mood and mental performance.
  • They are also high in minerals such as zinc, copper, iron, and magnesium.
  • In addition to selenium, they contain very good levels of other minerals such as copper, magnesium, manganese, potassium, calcium, iron, phosphorus and zinc. Copper helps prevent anemia and bone weakness (osteoporosis).
  • Manganese is an all important co-factor for antioxidant enzyme superoxide dismutase.
  • Unshelled brazil nuts will keep in a cool, dry place for a few months.  The best way to store is to put them in air-seal bags and place inside the refrigerator.  This method will prevent them from turning rancid.
  • Substitutes:  macadamia nuts (use 3 times as many) OR paradise nut OR almonds OR pecans

Cashews: 

  • They are  a good source of potassium, B vitamin, foliate, magnesium, phosphorous, selenium and copper.
  • Cashews are packed with soluble dietary fiber, vitamins, and minerals and packed with numerous health promoting phyto-chemicals; that help to protect against diseases and cancers.
  • Substitutes:  peanuts  (for making nut butter) OR pine nuts OR almonds OR pecans

Pecans:

  • Zinc, vitamin E, vitamin A are only a part of what these tasty nuts provide.
  • They also have been proven increase the results of a diet designed to lower cholesterol.
  • They are packed with many important B-complex group of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. These vitamins functions as co-factors for enzymes during cellular substrate metabolism.
  • Substitutes: walnuts

Hazel Nuts (also known as fillberts):

  • These nuts are rich in dietary fiber, vitamins, and minerals and packed with numerous health promoting phyto-chemicals. Altogether, they help protect from diseases and cancers.
  • Hazels are exceptionally rich in folate, which is a unique feature for nuts. 100 g fresh nuts contain 113 mcg. Folate is an important vitamin that helps prevent megaloblastic anemia, nucleic acid synthesis, and most importantly, neural tube defects in the fetus. Good news for expectant mothers!
  • Un-shelled hazels can be placed in cool dry place for years. Store shelled (without the outer coat) nuts inside airtight container and place in the refrigerator to avoid them turn rancid.
  • Substitutes:  beechnuts OR almonds OR walnuts OR pecans OR Brazil nuts OR macadamia nuts

Pine Nuts:

  • Good for your cardiovascular system, and filled with calcium, vitamins D, C and A.
  • Pine nuts are excellent source of B-complex group of vitamins such as thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates. These vitamins functions as co-factors for enzymes during cellular substrate metabolism.
  • Pine nuts can be good for your eyes and immune system.
  • Unshelled nuts have long shelf life and can be stored for many months. Shelled kernels deteriorate soon if exposed to warm, humid conditions. Therefore, store shelled nuts in airtight jars and store in the refrigerator.
  • Substitutes:   walnuts (this is a common variation in pesto) OR almonds (this is a common variation in pesto) OR hazelnuts (this also works in pesto) OR cashews (raw, unsalted) OR peanuts (unsalted) OR sunflower seeds

Macadamia Nuts:

  • One of the few nuts that have palmitoleic acid, a monounsaturated fatty acid. It is said to help reduce stored body fat by increasing metabolism.
  • They are also rich in omega 3′s and  vitamin A, thiamine, riboflavin, niacin, and iron.
  • These should be stored in the frig or freeze due to their high fat content.
  • Substitutes:   Brazil nut (stronger flavor, 3 times as large) OR pecans OR walnuts OR almonds OR cashews

Pistachios:

  • Pistachios are rich source of energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.  These nuts are rich in monounsaturated fatty acids like oleic acid and an excellent source of antioxidants.
  • Regular intake of pistachios in the diet help to lower total as well as LDL or “bad cholesterol” and increase HDL or “good cholesterol” levels in the blood. Research studies suggest that Mediterranean diet that is rich in dietary fiber, monounsaturated fatty acids and antioxidants help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
  • The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates.
  • Unshelled or with shell pistachios can be placed in cool dry place for many months, whereas shelled (without the shell) kernels (nuts) should be placed inside airtight container and kept in the refrigerator to avoid them turn rancid.
  •   Substitutes: pine nuts OR blanched almonds

Pumpkin Seeds:

  • The seeds contain good quality proteins. 100 g seeds provide 30 g or 54% of recommended daily allowance.
  • Pumpkin kernels are also excellent source of B-complex group of vitamins such as thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates. These vitamins functions as co-factors for enzymes during cellular substrate metabolism in the body. In addition, niacin help reduce LDL-cholesterol levels in the blood. Along with glutamate, it enhances GABA activity inside the brain which in turn help reduce anxiety and neurosis.
  • Whole un-hulled seeds store well for few months placed in cool dry place. However, hulled pumpkin kernels deteriorate soon if exposed to warm, humid conditions; therefore, should be placed in an air-seal container and stored inside the refrigerator.
  • Substitutes:  squash seeds OR sesame seeds OR sunflower seeds

Sunflower Seeds:

  • Delicious, nutty and crunchy sunflower seeds are widely considered to be healthful foods. They are high in energy but also contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for wellness.
  • Good source of proteins with fine quality amino acids such as tryptophan that are essential for growth, especially in children. Just 100 g of seeds provide about 21 g of protein (37% of daily recommended values).
  • Sunflower kernels amongst are one of the finest sources of B-complex group of vitamins. They are very good sources of B-complex vitamins such as niacin, folic acid, thiamin (vitamin B1), pyridoxine (vitamin B6), pantothenic acid, and riboflavin.
  • Sunflower are incredible sources of folic acid. 100 g of kernels contains 227 mcg of folic acid, that is about 37% of recommended daily intake. Folic acid is essential for DNA synthesis. When given in expectant mothers during peri-conception period, it may prevent neural tube defects in the baby.
  • At home, store whole seeds at room temperature in a bin or jar. However, sunflower kernels should be placed in an air-tight container and stored inside the refrigerator.
  • Substitutes:  pumpkin seeds OR peanuts (for snacking) OR pine nuts

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151 thoughts on “Soak & Dehydrate Nuts for Optimum Digestibility

  1. Such an informative website! Two questions on nutrition:
    1. Does the long soaking period of grains and nuts/seeds also leach out valuable vitamins/minerals?
    2. Can one keep nuts and seeds (raw, shelled) in the freezer, or would some enzymes be killed off?

    • amie-sue says:

      Hello Laurinda,

      Great questions. In all my studying about nuts and the benefits of soaking them, it is my understanding and belief that we don’t lose the nutrients in nuts through the soaking process. It is taught that without going through this process, those nutrients are not available to us. They are basically locked up due to the enzyme inhibitors. I know personally, if I don’t soak nuts prior to eating them, I get an upset stomach from them. It feels like a lead ball in my stomach. But when I soak them, I digest them better. So in my experience if I can’t digest them, I am not going to get any benefit of their nutrients anyway.

      Freezing nuts and seeds prevents them from going rancid which can easily happen due to their high fat content. Light, heat, moisture, and the presence of metal conspire to spoil nuts, so they are best stored in sealed glass containers in a dark, cool, dry place. The freezer is ideal, and doesn’t harm the nuts at all. Nuts also quickly absorb odors from their surroundings, which is another good reason to keep them sealed in cold storage. Peanuts, pecans and walnuts are most susceptible to spoiling, while almonds and cashews are among the least. Rancid nuts will ruin whatever you put them in, so be sure to taste a sample before you add them to a recipe. Freezing can retain quality, but not increase it. So begin with good quality. Most sources say six months is a good time frame to keep nuts fresh. I freeze all my nuts but I always taste test them prior to putting them in. If you buy in bulk, ALWAYS test the freshness. I have bought rancid nuts a few times from bulk bins. No fun!

      I hope I answered your question Laurinda.

  2. Leigh-Anne says:

    Hi! How long will raw, unsoaked nuts keep in the refrigerator? How do you know if they’ve gone bad? I put them in a mason jar without water. Thanks!

    • amie-sue says:

      Hi Leigh-Anne,

      It would depend on the nut, how fresh they were when you bought them, etc. If you have a particular nut that you are referring to I can better help you. But in my experience, I keep them for several months but to be honest my stock rotates much quicker than that. I tend to store the higher fat nuts; macadamias, pine nuts, etc in the freezer. The oils in the nuts spoil and taste rancid. So if you don’t use nuts very often, either purchase a lesser amount at a time or keep them in the freezer. I keep mine for up to 6 months in the freezer.

  3. Polly says:

    I have a couple of questions- I see that you say some nuts (macadamia for instance) should not be soaked. So…. are they supposed to be dehydrated without soaking, or just left plain raw-untouched? AND,,,, in some of the recipes it will say (like in the Pecan Bar recipe), pecans-soaked, and then pecans-soaked AND dehydrated. The macadamia nuts in that recipe are NOT to be soaked- that’s all it says. So, I’m a bit confused. For instance in this recipe, you need to have pecans on hand that have NOT been dehydrated- just soaked, and pecans that are both. The macadamia nuts are ??? Thanks for your help!

    • amie-sue says:

      Good afternoon Polly,

      Let’s see if I can clear things up …

      First thing first – a person should always soak nuts and seeds (not all require this step). I think it is explained well enough above as the health benefit of doing so. Some nuts and seeds don’t require soaking because they don’t have the enzyme inhibitors in them. For example; cashews and macadamia nuts. But you may see in recipes that I or others instruct for you to soak them prior to using them in a recipe. This is because the soaking process softens the nuts which will help you in obtaining a smoother texture when desired.

      As a time saver in creating raw desserts or shoot even just for snacking, it is a good habit to get into to soaking and dehydrating nuts (again not all require it) the minute you bring them home from the store. That way, they are always ready to go for making a raw treat or for snacking. So as a general rule in my kitchen, I buy my nuts, come home and right away I throw them in a bowl and get them soaking while I am busy doing my day to day things. Once they soaked the appropriate time, I rinse, drain and get them in the dehydrator. After they are done drying, I store them in mason jars in my fridge. Now, when it is time where I need some nuts, I am ready to go…no need to preplan or wait for my nuts to go through this process for the recipe. It’s a great habit to get into.

      So as you mentioned, the recipe for the Amede Pecan Pie Bars read to soak the pecans here, soak and dehydrate there and don’t soak in other parts… let me clear this up as to why.
      ***************************************************
      For the batter I want to use soaked nuts because naturally we want them to be in the best “form” for digestion. Now you could use pecans that are already soaked and dehydrated that you have predone. BUT if you don’t have any pecans already prepared in this manner, you want to get them soaking (again to release the enzyme inhibitors) BUT I am not requiring you to dehydrate them at this point because they are being used in the batter / filling which is moist, therefor soaked nuts that are still wet will do just fine in this part of the recipe.

      Ingredients for batter:

      1 cup raw pecans, soaked
      1/4 cup water
      1/2 cup raw agave nectar
      1 1/2 cups majool dates, pitted
      1/2 Tbsp almond extract
      1/4 tsp sea salt
      1 tsp ground cinnamon
      1/4 tsp cayenne pepper
      ***************************************************
      In this part of the recipe we are using macadamia nuts. Remember these don’t have enzyme inhibitors so they don’t require the soaking process. Again,the only time I personally would soak them is if I am trying to obtain a smooth texture. But we are using them in a crust and I want my crust to semi-crunchy and firm, therefore I am letting you know NOT to soak them for this step.

      Ingredients for the crust:

      2 1/2 cups of raw macadamia nuts (no soaking required)
      1/8 tsp sea salt
      ***************************************************
      In this step of the recipe, I put in there to use soaked and dehydrated pecans. Again, we soak them for the health benefit…but I mentioned to dehydrate them, the reason being is because I want them to be crunchy since they are being used as a topping. I don’t want mushy pecans. I want to create different layers of texture in my bar to create a fun experience for the pallet.

      Ingredients for topping:

      2 cups raw pecans, roughly chopped (soaked and dehydrated)

      ***************************************************
      Does this all make sense Polly or did I make it more complicated? Please let me know…because I want you to be comfortable in what I am trying to get across and the reasons why. With this understanding it will help you when you go to create your own recipes as to why we would just use soaked, non-soaked and soaked as well as dehydrated.

      Sorry to be so winded. Have a blessed day! amie sue

      • AnGela says:

        I still don’t understand why you wouldn’t soak some nuts. What do you mean by enzyme inhibitors? According to Ramiel Nagel in his article “Living With Phytic Acid”, Brazil Nuts (which you instruct NOT to soak) contain 1719mg of phytic acid per 100 grams, the HIGHEST of all listed. Almonds (which you do recommend soaking) have slightly less at 1138 – 1400mg of phytic acid per 100 grams.

        • amie-sue says:

          AnGela,

          This is a great topic to really study more in depth. With your question in hand, I went digging deeper for answers in the land of Google. And I walk away with information that leads me in all directions.
          This is an interesting article that I think everyone who is concerned about phytic acid ought to read. http://www.westonaprice.org/food-features/living-with-phytic-acid. Another great study that I recommend is: Phytic Acid: A Visual Summary Of The Research On Home Kitchen Remedies For Phytic Acid Amanda Rose, Ph.D. California Hot Springs, CA May 2011.

          WHFoods (http://whfoods.org/genpage.php?tname=dailytip&dbid=97) cautions inst soaking Brazil nuts because of coliform bacteria (http://en.wikipedia.org/wiki/Coliform_bacteria)

          From my further research, I read that the higher fat content nuts don’t require soaking due to speeding up the chances of rancidity / ferment from the oils. That is why often in recipes you see macadamias, cashews, Brazil and Hazel nuts are only soaked for 30 mins.- 2 hours – that is to just soften them if you are desiring a creamy texture.

          Keeping our intake of nuts in moderation is the key… we have to do the best with the information given to us. If I were a person who lived on nuts and phytic acid was a huge concern, then further research is advised. It is tough finding a concrete answer that says one way or another. I am sorry that I can’t be any clearer… the information available to our finger tips is vast and all over the place.

  4. Chris says:

    Can you air dry soaked nuts on a mesh sheet (or colander)? I do not have a dehydrator to dry nuts and my oven will not go low enough to preserve the enzymes. Thanks, Amie Sue! You are amazing!!!

    • amie-sue says:

      Hi Chris… Happy Monday!

      You can sun-dehydrate if you have the outdoor temps for it, but room temp won’t do it. I would fear in the attempt to do so that bacteria would be given plently of time to set up shop the in nuts. the only time I have done air drying is with herbs.

      Sun-drying – the original solar technology.
      Prepare food as for any dehydrator and lay it on screens. Place the screens at least 8 inches off the ground in direct sunlight (south-facing exposure) where air can circulate freely around the food. Keep an eye out for insects, birds, and neighborhood pets. (Netting may be required.) Turn the food 2 or 3 times during the day. If the food isn’t dry by nightfall, bring it inside to protect it from dew.

  5. Kathy says:

    HI Amie-Sue
    Great websight. How long should I dry the nuts? I can’t find what the “specified time” is. Thanks, Kathy

    • amie-sue says:

      Hi Kathy, I stated in the post above “To dehydrate them: spread out on the mesh sheets that come with your dehydrator. Set the thermostat at 105 degrees and dry until completely dry. This can range anywhere from 24-48 hours. Test them through out the process. Once dry and cooled, store in a mason jar in the fridge to extend shelf life.” Have a great day!!

  6. [...] doing a little internet research about what to do with the almond pulp. That research led me to http://nouveauraw.com/raw-techniques/soaking-nuts-dried-fruit/, which gives SO much great information about soaking nuts and [...]

  7. Tanis says:

    This site has a ton of information, Thank you for taking your time to create such valuable website!

  8. Susie says:

    Thank you for all the research you studied for this informative article. I was told that all the fatty acids are lost when dehydrating nuts. Any thoughts? Thanks Susie

  9. sandi wallace says:

    I’m excited about trying this, but I don’t have a dehydrator. Would you please suggest a type to get and if there are any alternate ways to dry them? Thanks a bunch.

    • amie-sue says:

      Good morning Sandi,

      I highly recommend the 9 tray Excalibur. http://astore.amazon.com/nouraw-20/detail/B001P2J3K0. I have 2 of them and have been running them for 5 years now and I would buy another in a heartbeat. As far as an alternative to owning a dehydrator you can dry with the natural sun but as we head into winter that may not be an option. You can also use your stove, but you risk it no longer being raw. You can set the temp on the lowest possible and then keep the door ajar. I personally haven’t used this method. I bought my girlfriend an Excalibur off Craigslist where I live locally for 1/2 the price, so check out those alternatives too. Good luck Sandi. Please don’t hesitate to ask more questions if you have them. amie sue

  10. I’d love it if you would share this post with us on GAPS Friendly Fridays today! http://theliberatedkitchenpdx.com/gaps/gaps-friendly-friday-16/

  11. Erik says:

    Why don’t you soak Brazil Nuts? I read on different sites to soak them for 2-3 hours in water; is that fine too? I did that and they tasted pretty good.

    • amie-sue says:

      Hi Erik…. well I looked up 10 different sites that I find reportable and 8 out of 10 state that they don’t require soaking because they don’t have enzyme inhibitors. I understand though how confusing it is when it comes to information like this. When you Google stuff you can find answers to back up ANY thing and then you can always find the opposite. So frustrating. I don’t soak mine, if you feel the need to so because your digestion feels better that way, then do so. I know that’s not a straight answer but that’s all I know for now. Thanks for asking though… these things are always good to touch basis again over time because with new science coming out daily, things change. Have a great evening, amie sue

  12. Jan says:

    Hello Amie Sue, Here’s a question I’ll bet you haven’t gotten before. I bought some organic chopped raw pecans to sprinkle on salads before I knew that nuts needed to be soaked. Now I own them. Should I throw them out or use them unsoaked in small amounts, OR would it be advisable to go ahead and soak them even though they are not whole, but chopped up into little pieces?

    • amie-sue says:

      Hello Jan… thanks for reaching out and asking. You could easily go ahead and soak them as normal and then dehydrate them. I am not sure how tiny they are so just use a small mesh colander when rinsing them off and it shouldn’t be a problem at all. :) Have a wonderful week, amie sue

  13. Emily Wundrock says:

    Thanks for all the great info Amie-Sue! I have one question for you. Is it necessary or desirable to soak and dehydrate pecans and cashews prior to making nut butter out of them in the Vitamix? I’ve made a couple of batches of nut butter, but didn’t soak the nuts ahead of time. I read somewhere on the internet that it was not necessary. I wasn’t sure if the processing in the Vitamix eliminated the need to soak the nuts. Any ideas on this?

    • amie-sue says:

      Good evening Emily… I recommend soaking the pecans and then dehydrating them before making the nut butters. The soaking process releases the enzyme inhibitors (phytic acid) which makes them hard to digest. You then need to dehydrate them because wet nuts don’t make for smooth nut butters (been there, done that, don’t recommend it). By placing the unsoaked nuts in the blender, you are just blending them, that’s it. Your not releasing the inhibitors, just blending them up in your nut butter. Does that make sense?

      You don’t however need to soak and dehydrate the cashews. Cashews, Brazil nuts and macadamia nuts don’t require soaking because their enzyme inhibitors are low. The only time they are soaked is if you want to soften them to make a creamy sauce.

      I hope this helps, amie sue

  14. Emily Wundrock says:

    Thanks Amie-Sue! My next batch will be done right and hopefully taste even better. Happy Thanksgiving!

  15. Justine says:

    Do you still get the same nutritional benefits out of the nut if you don’t dry them? Is it purely for taste that you do the drying or does it release more nutrients?

    Thank you

    • amie-sue says:

      Hello Justine,

      Yes you still get the same benefits. Once they have soaked they should only be kept wet for about 1 week. I have done this in the past. I keep them in a jar with water and change the water out 1-2x daily. Any longer and I fear them spoiling. So the purpose for drying them is to extend their shelf life, they are ready to go for recipes and with some recipes you don’t want to use wet nuts.

  16. Larissa says:

    Greetings from Australia. I absolutely adore your website and wanted to thank you a thousand times over for taking the time to respond to questions and for having such a great resource available to everyone. I was wondering whether I need to soak flax seeds prior to grinding them in a coffee grinder for consumption? Thank you so much and many blessings xxx

    • amie-sue says:

      Thank you Larissa… I appreciate your kind words. :) Flax seeds as a whole don’t digest well in our bodies so one of two things need to happen… soak them or grind them. Once you soak them, there is no way to grind them. They form a gelatinous coating and makes them very slippery and down right impossible to grind. I am not sure if you have a recipe in mind at the moment but as an example… if you wanted to add flax seeds to a cracker recipe, you either want to soak the seeds and add them to the recipe whole or you can grind them into a powder and add them to the recipe. Both ways make them digestible but give different textures. If you put soaked flax seeds in the food processor, they will just spin and spin and spin. :)

      When you soak flax seeds, you don’t drain the liquid off… you can’t even if you tried. :) I hope this was helpful…let me know if you need more info. Blessings, amie sue

  17. Mandy says:

    I know that peanuts aren’t nuts but do they have phytic acid issues that would benefit from soaking? Since going vegan I’ve been using more nuts and noticing terrible tummy problems! I don’t have peanuts often unless I dip into my kids’ peanut butter. Just wondering since it wasn’t on your list. Thank you!

    • amie-sue says:

      Hello Mandy… yes, I would soak and dehydrate them as well, but make sure you are truly buying raw peanuts. They are not easy to come by. Here is a basic outline on how to soak them. Nuts can be rough on the digestive system and I think they are often eaten to much in abundance when people are eating a high raw diet. If you are soaking and dehydrating nuts and still experiencing tummy issues, I would personally cut back on them. I hope this is helpful. amie sue

      Peanuts (out of shell)

      4 cups of raw nuts
      1 Tbsp sea salt
      enough water to cover

      Soaking for least 7 hours or overnight
      Dehydrating at 105 degrees for 12-24 hours, until completely dry and crisp

      Store in an airtight container

  18. Patricia says:

    In the previous post, you mention 4 cup raw nuts and 1 Tbsp for soaking purposes. Would you always use 1 Tbsp salt per 4 cups of nuts? It sounds like a lot of salt. Thank you. I enjoy receiving all of your recipes and have tried many – so keep them coming!

    • amie-sue says:

      Hello Patricia… it is a lot of salt but you rinse it off in the end when you drain the nuts and rinse them before dehydrating. Have a blessed evening! amie sue

  19. danny b. says:

    very informative info on nut soaking,but I’d like to know about what to do about oats and grains as well.

  20. Christine says:

    Would sprouting chia seeds and then dehydrating them be more beneficial than just soaking them? I would appreciate your advice.

  21. Suzie Blair says:

    Oh amie-sue, I am sorry for all my questions. I was picking out another recipe of yours to try. Which talked about soaking nuts. I bought 25 pounds of almonds and put them in the freezer to keep them fresh, as I was told to do. My question to you is, can I defrost the nuts, soak them and dehydrate as per your instructions. The store them the way you think best.
    Again, I am sorry for all the questions. Thank-you for your help and patience.

    Suzie

    • amie-sue says:

      Hi Suzie, please don’t apologize for questions. :) That is why I am here. To try to help when I can. It’s my honor.

      Yes, it is just fine to take nuts out of the freezer, soak and dehydrate… then if you need to store them, keep them in the fridge or freezer. It must be nice for you to keep some soaked and dehydrated ones in the fridge so you can make recipes on the spot. Know what I mean? Have a blessed day! amie sue

  22. Sheri says:

    Hello,
    I am glad that I stumbled upon your weblink as it has increased my knowledge of raw nuts! Let me see if I totally understand….you do not need to soak raw nuts you intend to roast correct? But should soak otherwise? Also, can you tell me if raw nuts can be stored in zip lock containers or would you recommend plastic container, as I just can’t do glass jars? Thank you very much!

    • amie-sue says:

      Hi Sheri,

      I am glad that you stumbled upon my site as well. :) So, you are asking if you should soak nuts prior to roasting. To be honest, I don’t know the scientific answer to this. From what I have read once nuts have been roasted, the oils in them have gone rancid which is one of the biggest sources of free radicals. IT is said that it can lead to cellular damage and have even been linked to several chronic illnesses.

      Plus once nuts have been roasted they are no longer alive, so soaking them will not make the nutrients more bio-available. Roasting them destroys many of the important nutrients in nuts, so in my opinion go for raw nuts to get the most nutritional value out of them. Please research this further if you still wish to roast them. So what resonates with you.

      For nut storage, I use mason jars only. I wouldn’t store in plastic bags due to any chemicals that can leach from them, same goes for plastic containers. Better to be safe than sorry. Buying raw (organic when I can), top quality ingredients is more expensive, so I don’t want to risk anything. I hope this helped Sheri. Many blessings, amie sue

  23. suzie blair says:

    When you say , to put the nuts on the sheets of the dehydrator, after they have been soaked, are you speaking of the non-stick sheets or the mess. I’m sorry.

    Also, would please post when you have replaced all the items back on amazon. I want to place an order, but one of the things I would like to order is not listed. I am assuming that it was one that bit the dust. (so to speak)girn.

    Thank-you

    • amie-sue says:

      Place the nuts on the mesh sheet so that the air can swirl about them and dry them quicker. I am having to slowly redo all those links… which item are you looking for right now and I will fix it asap. Have a great evening, amie sue

      • suzie blair says:

        Hi ami-sue, you do have want I want. I was looking for yacon and you have the powder. I was looking for the syrup, because I thought that is the only way it came. I am getting my order together.

        Thank-you, once again.

        p.s. I don’t want you to think I am a dummy with all these questions, I ask you. I am so nerves about making a mistake with whatever I am doing. Can you tell I am type A. I need to relax and enjoy this adventure, but in the mean time thank-you so much for your patience.
        Suzie

        • amie-sue says:

          Hi Suzie, I never would think that your questions are dumb. :) I understand what it is to be Type A… I am going through a 12 step program for it. haha It’s all good! Have a wonderful evening and I look forward in hearing from you again. amie sue

  24. [...] Nouveau Raw: After soaking, “[s]pread them out on your dehydrator sheets in a single layer and dry them at 115 degrees for the specified time, turning occasionally, until they are thoroughly dry and crisp.  Make sure they are completely dry.  If not, they could mold, and won’t have that crunchy, yummy texture you expect from nuts and seeds.” Imagine that! They can mold?! She goes on to explain, “[i]f you are unable to dry your nuts or seeds, only soak an amount that you can be sure to use within two or three days. For convenience, I like to soak nuts and seeds in mason jars, rinse them after 12 hours, and then if I don’t have a chance to dry them, I store them in my refrigerator.  It is  important to rinse them twice a day with fresh water, draining the water each time.  You want to use these nuts within a few days, because as with any live food, mold tends to set in within days if you’re not careful.  To dehydrate them: spread out on the mesh sheets that come with your dehydrator.  Set the thermostat at 105 degrees and dry until completely dry.  This can range anywhere from 24-48 hours.  Test them through out the process.  Once dry and cooled, store in a mason jar in the fridge to extend shelf life.” A final note here, she also explains that you cannot buy truly raw almonds except in California or online. She provides a link to buy them raw online. [...]

  25. Elly says:

    Hi! Thanks for all this info. I have a question: last week I made some raw energy balls using raw, soaked sunflower seeds and dates. I didn’t dehydrate the sunflower seeds after I soaked them, I just patted them slightly dry so they were still damp when they went into the food processor with the dates. I have been eating the energy balls throughout the week and they seemed to have lasted fine…but I still have a few left and it has almost been a week. Do you think they are bad to eat now (since the seeds were damp?) Is it risky to still eat them? Or is it OK since they are meant to be moist anyway?
    Thanks!

    • amie-sue says:

      Hi Elly…. seeds can be eaten wet or dry. Have you been storing them in the fridge? If so, I would think that they are just fine. If they have been stored at room temp (and depending how warm that is) you are going to have to use your senses to determine. Do you see mold? Do they smell “off”? Do they taste any different? If you are leery in any shape or form, I would personally chuck them. No sense in possibly adding any bad bacteria to your system. There are a lot of variables to answer as you can see. Have a blessed weekend, amie sue

  26. shaunna says:

    Hi I soaked my flax seeds for 8hrs and now they are gooey. From my research that is normal. My question is am I supposed to rinse the goo off? Is it harmful, cuz I thought for a salad I would want to rinse the goo off, but if I made a smoothy I would just add all of it to the smoothy if its not harmful, just want to make sure the goo isn’t the phytic acid or something.
    Thanks,
    Shaunna

    • amie-sue says:

      Hi Shaunna,

      There is no possible way to rinse the “goo” off. That is called mucilage that the flax seeds create when soaked. Eating flax seeds in their whole unsoaked form, are hard to digest. To make them easier on your tummy you need to either soak them or grind them (as needed). The “goo” is meant to be eaten so you are ok. It just depends on what you plan on doing with the flax as to how you would prepare it. If you were going to put them on a salad, I would grind them or you could add the flax “goo” gel to your salad dressing. For a smoothie you could add the flax “goo” or ground flax to it. Does that help? amie sue

  27. Sophie says:

    Hi Amie-sue,

    I adore your website. Everything I need is here. Thank you!! I have a question regarding flax seeds. I soaked them yesterday and completly forgot about them so by the time I remembered this morning , the seeds had been soaking for 15 hours. I just read your previous answer so I know now that the goo is normal (I tried and tried to rinse it of and then gave up:). But still , did I soak them too long?
    I have an excalibur dehydrator and they have been drying all day. I just checked them and while it seemed dried at first ,I realized that the bottom part is still very wet & gooey. Should I keep on drying them? Is there such a thing as drying seeds too much?
    Thanks,
    Sophie

    • amie-sue says:

      Hello Sophie….

      Bless your heart… I can only imagine your frustration in trying to rid the seeds of the “goo” which is known as mucilage. It can’t be done, not meant to be done. :) I outlined that pretty well in the post that you are referring to. You didn’t soak them to long at all. But at that point they are not meant to be dried. Unless you are making flax crackers. I know it can all be confusing but soon it will be old nature for you. :) Does this answer your questions? At this point go ahead and just continue drying what you have in the machine. Was your plan to make them info a cracker when you spread them out to dry? Keep me posted, I would love to help. amie sue

      • sophie says:

        Hi Amie-sue,
        Where I get confused is when a recipe calls for flax seeds ( for a granola for exemple) , how are the seeds to be added , dry, soaked, dehydrated?
        I get the same confusion with flaked oats. If a recipe calls for them , there meant to be soaked but not dry.. correct?
        So I should just discard what I have ? or can I reuse it somewhere.
        Thank you, thank you!
        ps: your broccoli and mushrooms dish has become a staple here:)

        • amie-sue says:

          Hi Sophie,

          I can see how it can be confusing. I hope that I have been clear enough on my recipes but if you come across one that seems confusing, please call me on it. I can fix the recipe to be more clear. I have been doing this for so long that sometimes I forget that the obvious isn’t so obvious. :)

          When flax seeds are added to a granola recipe for example, it should state that they need to be soaked or ground. OR the recipe may have liquid in it so when it is all mixed together the flax starts to absorb that liquid thus becomes more digestible.

          As far as oats so… in my recipes sometimes they are used soaked and dehydrated (may need to the dry in the recipe for a texture purpose) or sometimes they may just be soaked and can be used wet. Do you understand why I recommend the soaking step?

          Discard what you have? What do you have and what are you doing? :) I hope this helps so far… amie sue

          • sophie says:

            hi Amie-sue,
            So if I understand correctly flax seeds are either soaked and used wet but if I ground them at home no need to soak them? correct?
            I understand the reason for soaking but get confused when it comes to using them properly for correct texture…
            For example , I would like to make your Honey oat bread but the receipt say to ground the oat into a flour so is that assuming that these oats have been soaked & dehydrated ?
            What I meant by discarding was that i now have 4 cups of dehydrated flax seeds (well really more tasteless crackers ;).. that I ended up drying (mistakenly) and now I wondering what recipe to use them for .
            I appreciate all of your help Amie sue. thank you

            • amie-sue says:

              Hi Sophie, just caught me before I was heading to bed. :)

              Q ~ So if I understand correctly flax seeds are either soaked and used wet but if I ground them at home no need to soak them? correct?
              A ~ Correct :) You can soak ground flax if you want a paste-like texture for a recipe. There are many ways to use flax, as you are learning.

              I understand the reason for soaking but get confused when it comes to using them properly for correct texture…
              A ~ Perfectly understandable. In no time flat, you will better understand this ingredient as you use it. Soaked flax seeds are perfect for acting as a “binder” in recipes. For flax crackers, flax gives them a strong structure. If you don’t want the appearance of the seeds, you can grind them. Or if you don’t want the mouth feel of seeds, you can grind them. For smoothies, you can add a Tbsp of ground flax to help thicken it and give a boost of nutrients. I could spend all night with examples. :)

              Q ~ For example , I would like to make your Honey oat bread but the receipt say to ground the oat into a flour so is that assuming that these oats have been soaked & dehydrated ?
              A ~ Correct.

              Q ~ What I meant by discarding was that i now have 4 cups of dehydrated flax seeds (well really more tasteless crackers ;).. that I ended up drying (mistakenly) and now I wondering what recipe to use them for .
              A ~ Oh ok, gotcha. I can imagine that they are pretty darn bland. hehe Don’t throw them away… here are a few ideas:

              1. Break into pieces and place in your food processor and pulse it. Don’t grind to a flour stage. You can then sprinkle your salads with it which will give you great crunch (let’s pretend they are croutons hehe) plus you will get the nutrients. Or use the chunks in a granola recipe.

              2. You could go ahead and grind it or some of it to a flour and use in a recipe that calls for ground flax seeds. Just do this as needed. If you pre-grind it all, you will lose nutrients as it sits around.

              3. Store in the fridge or freezer. Flax seeds can go rancid due to their oils.

              Does this help? :)

  28. Dionne says:

    Must I dehydrate and grind flax seeds after soaking? I have read that they must be ground to release the nutrients. Do you know if this is accurate? Or, not? Please advise. Thank you.

    • amie-sue says:

      No Dionne, Please read the comment section here, I was helping Sophie through this same basic situation. If you have further questions, please let me know. amie sue

      • Dionne says:

        I am so sorry. I must have read every other comment trying to find the answer. Of course, it had to be the last one. Thank you so much!

        • amie-sue says:

          It’s quite all right Dionne :) I figured you hadn’t seen the conversation going on. I hope you got your questions answered and if not, you know how to find me. :)

  29. Sherry says:

    Hello,

    I was just wondering if you need to refrigerate sunflower seeds after you’ve soaked and dehydrated them?

    Thanks,

    Sherry

    • amie-sue says:

      Hi Sherry, I always store my nuts and seeds in the fridge or freezer. Always. I use mason jars. Have a wonderful evening.. amie sue

  30. Whitney says:

    Hello!
    I can only source Roasted walnuts at the moment…does soaking aid roasted nuts as it does raw?
    Thank you for your time!

  31. Dana says:

    I purchased “raw” almonds from the grocery (I don’t live in California), but now I know that is not entirely true (after reading this-thank you!). Is it a waste to soak and dehydrate the almonds if they are not really raw? Thanks for the link to order true raw almonds and thanks for sharing your recipes and techniques. I just started going raw April 1st and your site is keeping interested :). Thanks again!

    • amie-sue says:

      Hello Dana, I have tried to research this very question in the past. If the nuts are not raw, in my book, I would still go through the process. I believe that through roasting of the nuts, the enzymes are no linger there but perhaps the phytic acid does? I wish I knew for sure but I can’t find much info to support it. When in doubt, soak it out. hehe Plus, we like the texture of nuts and seeds after being soaked and processed better anyway… so even if for that purpose, I would do. Have a blessed day Dana. amie sue

  32. [...] 1. 2 cups Raw unsalted sunflower kernels (soak for 6 hours first) http://nouveauraw.com/raw-techniques/soaking-nuts-dried-fruit/ [...]

  33. nancy says:

    Upon review of various ‘nut/seed/sprouting/dehydrating’ articles, it is not totally clear to me if it is “best” to sprout my sunflower and pumpkin seeds prior to dehydrating. Obviously , it would be easier to eliminate the sprouting, but i do not want to cut out a process if it is going to subtract from the nutrients i am trying to obtain. They are to be eaten as snack and added to salads and granolas. thanks and i appreciate your attention…

    • amie-sue says:

      Hello Nancy… are you referring to sprouting as the soaking process? I ask only because I see people use this term interchangeably. The soaking process is required to release the phytic acid and enzyme inhibitors. I hope this answers your question. amie sue

  34. Julie says:

    Hi amie-sue, could you tell me what ratio of salt to nuts I should use for the soaking process?

  35. Wonderful Article and very complete! So much detail about the nut’s benefits, preservation, substitutes and more.

    HOMEMADE ALMOND MILK
    Also, once the soaking process of almonds is done, it is really interesting to use them to make your own Almond milk. Just 1 cup of soaked almonds with 4 cups of distilled water. Blend thoroughly and filter with a nut milk bag and voila!

    We will definitely share this article with our followers on Facebook.

    Thank you for providing all this information!

  36. dilip says:

    i have got honey, almonds ,pistachio salted, dried dates and dried grapes (kishmish). i am planning to mix them and eat daily? any suggestions before i mix them? thank you in advance for your valuable time. from (erode,tamilnadu),india.

    • amie-sue says:

      There are so many things that you can do with these ingredients but the most important would be to soak and dehydrate the nuts first to release some of the phytic acid and enzym inhibitors. You could blend these ingredients together and make a great breakfast bar of out of them or a granola. Have a great day Dilip. amie sue

  37. Amyah says:

    Good day Amie-Sue

    I have 2 questions about dehydrated nuts/seeds and this page is the good place to ask you, I think :).

    1- I often soak almonds like you say (but without the salt… which I will do from now), put them on my Excalibur trays and — before dehydrating them — slightly shake my own version of cajun spices on them. Delicious and addictive :). But one I love is the Tamari almond which I never tried myself. Would you suggest to soak them in the tamari for an hour or so before dehydration and after the 8 hours soaking? Or is there another technique?

    2- When you want to make cheese and soak the nuts or seeds for the creamy texture can we re-soak the dehydrated nuts or seeds or should we use “fresh” nuts and seeds for that purpose?

    Thank you for your site which I consider as the bible for raw foodist <3

    • amie-sue says:

      Good afternoon Amyah,

      First of all, I hope that you are having a wonderful day… now lets get to business here. :)

      Q- Would you suggest to soak them in the tamari for an hour or so before dehydration and after the 8 hours soaking? Or is there another technique?
      A ~ Soak the almonds in the salt water over night, as indicated. Drain and rinse them. Place in a bowl and add tamari, stir and allow it to rest for 30-60 minutes, drain off excess Tamari and dehydrate as normal. Yum!

      Q ~ When you want to make cheese and soak the nuts or seeds for the creamy texture can we re-soak the dehydrated nuts or seeds or should we use “fresh” nuts and seeds for that purpose?
      A ~ Yes, you can re-soak the nuts or seeds but to be honest, since you have gone through all the work of soaking and dehydrating them, I would save those for recipes need soaked and dehydrated nuts… that saves you a lot of time and allows you to be flexible in making raw dishes on the spot. Since you have to soak them to soften them, I would fresh raw nuts that haven’t yet been soaked. Does that make sense?

      I hope this helped. Have an amazing weekend Amyah! amie sue

      • Amyah says:

        Thank you for your answer… yes it makes sense. It is what I hought but sometimes there is tricks I don’t know yet :)

        Thank you again for your time

        Have a wonderful weekend

        Amyah

  38. gema says:

    ” To break down gluten and make digestion easier.”

    Since when nuts contain gluten??? Gluten is a protein found in wheat and other cereal, but not in nuts. Is this a typo??

  39. April Ibarra says:

    Hi Amie-Sue! I am going to be hosting mini classes at my chiropractor’s office to introduce people to the raw world and help them get started. In each class I’ll be making a raw recipe (either my own or someone else’s that I’ve found and will appropriately credit). At some point I’ll be using a recipe that calls for nuts and I’ll want to talk about soaking them and the benefits of of doing so. I found your information to be so thorough and comprehensive and was wondering if I can use any of this information including your nut soaking chart as a handout? Anything used from your site would be properly credited. Your site has been a great resource for me that my mom told me about when I converted to the raw lifestyle 8 months ago and I was planning on referring people to your site as a resource for them if they decide to start going raw. This is all still a little new for me so I am kind of scared, but hopefully the first few classes will be forgiving as they’ll probably start out being just my friends and family! lol!

    • amie-sue says:

      Hello April,

      Yes you are welcome to to use info from my site. :) I am very excited for you. Just be YOU… let your passion shine through and it will be good! Keep me posted how it goes. I remember what it was like when I first started teaching classes. I am one who loves to be BEHIND the scenes, not the focal point. hehe Many blessings! amie sue

  40. Penny says:

    In my haste to make sunflour I did not soak them before I promptly put them in my food processor. Can I still soak them or have I ruined this batch?

    • amie-sue says:

      Hi Penny,

      I don’t think you ruined this batch. I think it can be saved. Since they were dehydrated at a low temp ( I assume you did this to keep it raw? )… they should still be “alive”, so go ahead and soak the flour in water with salt, just as you would if they were whole. You will need a real fine mesh strainer to drain the water from it, I would use a nut bag if you have one. Then spread out on the dehydrator sheet and continue that process. These things happen from time to time as we get excited in the kitchen. Have a great evening, amie sue :)

  41. BJ Kochendorfer says:

    Hi Amie-Sue..
    I so appreciate this chart. It is so helpful. I use it almost daily. My question: Macadamia Nuts. You say… Do Not Soak!
    Why don’t we soak them? I am asking because I came
    across a recipe for Hummus and it said to soak the
    Macadamia Nuts for 24 hours. Because you used an !
    after the Do Not Soak, I figured there must be a reason.
    Thanks, just curious.
    BJ

    • amie-sue says:

      Sorry that I didn’t get to your question sooner BJ… been busy painting these past few days and I fall into bed snoring. hehe I spent some time doing more research on this and I am going to up date my list. It can be hard sometimes to get straight answers on things any more with all the info on Google. When I first learned about soaking nuts, everyone agreed that they didn’t require soaking but now days I am seeing that most people say they do. I looked up what I consider to reliable sites and they say soak. It can’t hurt so let’s do it from now on. :) We learn new things every day and I spec in time as more research comes out due to raw foods growing out there, that we will learn more and more.

      Thank you for asking so I could research it again. :) amie sue

      • BJ Kochendorfer says:

        Thanks so much for your reply. I love your site and I am learning more everyday. I don’t imagine the learning process ever stops….Not to worry about response time. I knew you would respond. :) I will soak the macadamia nuts!
        Enjoy the painting.
        BJ

  42. Idapie says:

    Hey! So I have a completely unrelated question ! (sorta kinda in a way bot not REALLY unrelated)

    After soaking almonds in tamari, can the tamari be re-used for stuff or do I have to chuck it out?! I really do not want to throw it out tho.. (And yes, soaked the almonds before marinading in tamari)

    Cheers! :D

    • amie-sue says:

      Hello Idapie,

      Hmm good question. Since the almonds had already been soaked and rinsed, I would think that the tamari would be ok to use again. Is it just a small amount? amie sue

      • Idapie says:

        Cheers for the quick reply! Well its not a huge amount really, maybe 1.5dl, but for tamari its a fair amount. I put in a glass jar and just have to use it more freq. Made almond cheese yesterday and replaced the salt with some left over tamari and it tasted heavenly! :)

        • amie-sue says:

          That sounds great Idapie… I am glad that you are finding ways to use it and not waste it. :) Have a great day…cheers!

  43. Julie says:

    Hi Amie-Sue. Could you tell me if walnuts go rancid if they are dehydrated (after they’ve been soaked)?

    • amie-sue says:

      Yes Julie, they can and any nut or seed still can…due to their fat content. Be sure to store them properly and you should be ok. amie sue

  44. Julie says:

    Hi Amie-Sue, I’m interested to know why pistachio, brazil and cashew nuts don’t need to be soaked?

    • amie-sue says:

      Hello Julie,

      I show cashews to be soaked but in the past information was provided that pistachios and brazil nuts didn’t require soaking because they didn’t skin barriers to inhibit digestion. I am starting to research this issue again but I am starting to read a lot of mixed information out there. I will update my list as I gather more info! Blessings, amie sue

  45. Victoria says:

    I sooo want to do this! However I’m such a phobic person especially when it comes to food and the risk of food poisoning! How can I be sure that the almonds (or other nuts requiring a soaking time of more than 2 hours) do not contain a dangerously high level of pathogens at the end of the process? Does it help to use 4° C cold water with salt and soaking the nuts in the refridgerator – or would that be to cold to work?? I’m grateful for every educated information on this issue!!! <3

    • amie-sue says:

      Hi Victoria…

      I don’t know the scientific answer to that question Victoria. There is no way for me to know. There are so many variables; the quality of the nuts that you are using, are they fresh / rancid / moldy / check your sources. A persons living condition can play into it; how clean is the kitchen, the utensils used, the humidity in the house, the temp in the house… and so on. For the sake of giving yourself more comfort, it would be just fine to soak in cold water and to do so in the fridge. Sorry that I am not much help in that question. amie sue

  46. Pat says:

    I don’t have any questions to ask.
    I just wanted to say what an AWESOME website…
    Thank you so much for all your hard work!

  47. Choimin says:

    Hi, I’ve been on this site before and took a screenshot for the soaking time. Now these time have changed!!! What happened? The old info says DO NOT SOAK pistachio, macadamia and now they have to be soaked. ??? Where do you get these information? Why are they not consistent? Please answer. Thank you.

    • amie-sue says:

      Good morning Choimin,

      I get my information through thorough research. And as more studies are being done in “health” (and they will continue to advance as they learn more about food and the body), new information comes out. It is difficult to get black and white solid answers on some topics / issues because there haven’t been enough scientific studies done. When I look throughout the Internet at soak times for nuts and seeds, it varies. I do what feels right based off of the information that I find. Have a wonderful weekend, amie sue

  48. Silvia says:

    Hi Amie-Sue! Your web site is fantastic and you are magic…your recipes and your fantasy in doing them is illimited!! You’re great!
    MAybe I didnt see, but is there any list for nut/seeds dehydrating time as done for soaking time ?
    thank you
    :*
    Silvia

    • amie-sue says:

      Thank you Silvia, I appreciate your encouraging words. :) To answer your question about dehydrating the nuts and seeds. This time will vary due to what machine you are using, what your climate is like, and how full your machine is when drying them. All of those factors will change the times. But as a rule of thumb, I would safely say anywhere from 8 – 18 hours. I know that is quite a span but it isn’t an exact science either. If you want something more detailed, I can work on that for you. Just let me know. Have a great evening, amie sue

  49. Pavla says:

    Please, is it same effect when I blend nuts and then soak?

    • amie-sue says:

      Hello Pavia,

      I am afraid that I need more information from you. When you say “blend” what do you mean exactly? Blend as in processed into smaller bits or blending as an assortment of nuts? I don’t recommend blending them into small bits first. It will make it harder to handle them dehydrating them. If you mean blending as in using pecans, walnuts, almonds together in a bowl and then soaking… that is just fine. Just make sure that the nuts or seeds you use need about the same amount of time to soak.

      I hope this helps, amie sue

  50. aliyah says:

    Taking a break today from uncooking had leftovers from yesterday so I had some time to really browse your website.All I can say is wow!! I was already impressed just by the recipes and now all the info I have gained from my browsing is truly more inspirational to keep the hubby well feed, and for me to add more raw to my diet.Where do you get your nuts from?

    • amie-sue says:

      Thank you Aliyah. I do my best to share everything I learn. :) I order my nuts from various companies but I have found great success with Earth Circle Organics and Wilderness Family. Have a great evening, amie sue

  51. Siva ranganath says:

    Can we soak different types of dry fruits together? Like almonds, walnuts,fig and sultanas together. Does this result in any chemical reaction that results in negative benefits?

  52. Teresa Mazur says:

    I am new to all of this and I have been studying like crazy! I am so grateful for this because there area so many recipes on various sites that do not say how long to soak the nuts for. Or grains for that matter either:(. Anyway, I printed this and will use it until I memorize it!! Thank you, thank you, thank you!!!

    T

    • amie-sue says:

      Hello Teresa, I do my best to share what I learn and what I practice in my own kitchen. Please keep in touch and enjoy the site. amie sue

  53. Travis says:

    Hello,

    I soak chia seeds and then leave them as is. I have not read or found any empirical evidence stating they must be dehydrated and was wondering if you can enlighten me on this topic. Also, instead of adding seasalt (do not compliment my meals with any salt ever) could I add Apple Cider Vinegar instead? Lastly, does dehydrating change the fat content and chemical structure of almonds? I appreciate your responses? Are there currently any articles on soaking grains and legumes? Thanks

    • amie-sue says:

      Hello Travis,

      I don’t dehydrate soaked chia seeds, unless they are mixed in a recipe like a granola. Chia seeds can even be eaten without soaking them, unlike flax seeds.

      And yes, for the soaking process you can use raw apple cider vinegar or lemon juice.

      I am guessing that dehydrating does change the fat content and chemical structure of almonds but I don’t have any scientific studies in my back pocket to answer that. If you take a raw unsoaked almond and a soaked/ dehydrated almond and taste test them side by side, you can tell right away that the soaked and dried one is much lighter in texture and the center of the nut is hollowed out. I would suggest to do some deep research on-line to find the answers you are seeking.

      Have a great day! amie sue

  54. Rose says:

    I follow a plant-based diet, not necessarily raw foods. What will happen (or not happen) if I don’t use raw almonds in the smoked gouda? Also, since it’s raw, does that mean I have to use unblanched almonds?

    • amie-sue says:

      Hello Rose…

      Nothing will “happen” if you use roasted almonds other than they can be harder on your body to digest due to the enzyme inhibitors and they may contain less nutrients. They will also impart a slightly different flavor but nothing that is too extreme. Just make sure that they are salt free or adjust the recipe if they are. I do recommend the soaking process to help soften the nuts so they blend nice and creamy for the “cheese”. amie sue

  55. [...] 5 cups raw almonds, soaked and dehydrated [...]

  56. Katherine says:

    Hi Amie-Sue,
    I’m new to your site, and this post has answered a lot of questions that I haven’t found anywhere else, so thank you! I have one other question that was mostly but not entirely answered in previous comments. You mentioned that you don’t recommend using soaked, nondehydrated nuts in nut butters. My impression was that it impacts texture in a way that is off putting. The problem is that I’m impatient, and don’t have a great dehydrator anyway. I had been thinking that soaking the nuts without dehydrating them would probably make them easier to blend, so that it wouldn’t take as long to make a decent butter in a food processor. My ultimate question is, would a nut butter using soaked, nondehydrated nuts affect storage and expiration? i.e., Would it go rancid or moldy more quickly, and/or have to be refrigerated rather than stored at room temperature? Thank you!
    Katherine

    • amie-sue says:

      Hello Katherine,

      I have tried using soaked almonds when making almond butter and it didn’t blend to a nice creamy butter. You really need to start with dry nuts in order to get it to that creamy state. Regardless of how you make your nut/seed butters, keep them stored in the fridge. At room temp the nuts will go rancid a lot quicker due to the oils. I hope this helps. have a blessed day! amie sue

  57. Patti McBride says:

    Okay, I will admit that I read about 1/2-3/4 of your Q & A website and then I scrolled down to the bottom, so my question may have been answered.
    First of all, your website is extremely informative & I got to this page by accident, or by divine intervention. Either way, it’s fabulous.
    My question is this…If I buy macadamia nuts in a jar (I think that they’re already roasted), (I started out this AM looking at your recipe that you had for cranberry & macadamia nut granola bars. This is how I ended up at this website.) IF they have already been roasted, & they’re not raw, would I process my m. nuts as directed? Will it make that much difference in the recipe? I’ve got a food processor & a nice food dehydrator. My understanding is that the raw nut has the enzymes, & if that’s the case my roasted m. nuts wouldn’t have them. Am I understanding this correctly?
    Anyway, thanks for the help.
    Patti Mc :-)

    • amie-sue says:

      Hello Patti,

      Your understanding that raw nuts have enzymes and roasting them kills some of them off. At that point, the only time I would soak them would be to soften them for certain texture purposes. But I don’t eat roasted nuts because they bloat me and I struggle to digest them. I am glad that you enjoying my site… I hope it brings inspiration and a few new dishes to your table. :) Blessings, amie sue

  58. Evelyn says:

    Absolutely love your site. Would you advise soaking nuts and seeds for any usage. Re. nut butters, bread etc. I noticed Peanuts are not listed on the soaking chart. I only use raw nuts and seeds. Thanks

    • amie-sue says:

      I would arise soaking and drying them before you ever plan on eating them. :) all of the reasons that I shared above. I would soak peanuts for 7 hours or overnight and then dehydrate them for about 12-24 hours, until completely dry and crisp. Have a wonderful weekend, amie sue

  59. […] is AMAZING.  Her step by step techniques are priceless!  I remembered that she posted the actual “soaking” times for nuts and seeds and it is my “go-to” bible for me.  She …  Please go on Nouveau RAW for directions on soaking and the correct time to soak each nut or […]

  60. […] 2 cups raw almonds, soaked  […]

  61. Arli says:

    In your bread recipies I read all the time about soaked and dehydrated nuts a seeds…pls give me more informations about haw long I need to dehydrate those ingredients?

    Thank you very much!

    • amie-sue says:

      This very post states that Arli.

      Under “Basic Soaking and drying Instructions: 1 Tbsp sea salt to 4 cups of nuts” it reads…

      Spread them out on your dehydrator sheets in a single layer and dry them at 115 degrees until they are thoroughly dry and crisp. Make sure they are completely dry. If not, they could mold, and won’t have that crunchy, yummy texture you expect from nuts and seeds. 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. Expect anywhere from 12 + hours.

      It will always vary… depending on the machine you use, how accurate the machine runs, the humidity, the over-all climate you live in and how full the machine is. There isn’t an exact time.

      Have a blessed day and I hope this helps. amie sue

  62. elizabeth says:

    Hey there, this is a really helpful post! Do you know if you can soak seeds for too long? I left some pumpkin seeds in water (no salt) in the fridge for about a week. Should I toss them?

    Thanks,
    Elizabeth

    • amie-sue says:

      Yes Elizabeth, it is possible to over soak the nuts. Did you rinse and add new water at least daily? If they look, taste and / or smell bad… toss them! I don’t want you getting sick. :) amie sue

  63. Susan says:

    Amie-Sue,
    Hope all is well. I’m planning on soaking and dehydrating a bunch of different kind of nuts so I have them on hand. I was wondering if I could use the soaked and dehydrated nuts to make nut milk. Would I have to re-soak the nuts again? If so for how long? Thanks for such a wonderful resource.
    Take care,
    Susan

    • amie-sue says:

      I do it all the time Susan. I am in the habit of soaking and drying all the nuts I buy once I bring them home. The only reason to resoak them would be to soften them if you don’t have a high powdered blender. Otherwise, you can skip that soaking process. Have a great week, amie sue

  64. Susan says:

    Amie-Sue,
    Hope you are well. I recently soaked and dehydrated a bunch of Flax seeds. It seems that they all dried as a flat sheet of flax seeds almost as if they can be broken into crackers. Is that ok? I broke them up as best I could but they are no longer individual seeds. Thanks and have a great day!

    • amie-sue says:

      Good evening Susan,

      I am doing wonderful, thank you. :) I normally don’t soak and dehydrate flax seeds. I either soak them and use in recipes or grind them. But since you did, I would just break them up and enjoy them as a snack or add to future recipes. :) Have a wonderful week! amie sue

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