Nut soaking is necessary, not only to soften the nuts for blending, but also to release enzymes which protect the nut from sprouting. These enzymes can be hard for many people to digest and also bind to nutrients so they can’t be absorbed by the body. Thus, soaked nuts can actually be more gentle on the stomach and allow the beneficial nutrients within the nut to become more bioavailable.
1. Cover 1 cup of nuts with two cups of warm filtered water.
2. Add in 2t of sea salt and stir to combine.
3. Let the nuts sit on a counter for the allotted time and rinse well before using in your recipe.
*Cook's Note: Soaking time for various nuts you may want to use in making nut milk may vary. Here's our guide.
Cashews: 5 hours
Almonds: 10-12 hours
Macadamia: 5 hours
Walnuts: 8 hours