Why are cashews soaked before making paste?

Question

Understand how soaking improves texture and eases blending.

Answer 1

Cashews are soaked before making paste to soften them, making them easier to blend into a smooth, creamy consistency and to remove phytic acid, which can inhibit nutrient absorption.

Detailed Explanation:

Soaking cashews serves several important purposes when preparing them for use in pastes, creams, or sauces. First and foremost, soaking softens the cashews. Raw cashews are quite hard, and blending them directly, even with a high-powered blender, can result in a grainy or gritty texture. Soaking allows the cashews to absorb water, making them pliable and much easier to break down into a smooth, velvety paste.

Secondly, soaking helps to remove phytic acid, also known as phytate. Phytic acid is a naturally occurring compound found in nuts, seeds, and grains. It can bind to certain minerals, such as iron, zinc, and calcium, and inhibit their absorption in the body. By soaking cashews, you reduce the phytic acid content, potentially improving the bioavailability of these essential minerals. While the amount of phytic acid removed by soaking is not drastically high, it's a beneficial step, especially for individuals with mineral deficiencies or those who consume a large quantity of nuts and seeds.

Finally, soaking can also improve the digestibility of cashews. The softening process makes them easier for the body to break down and digest, potentially reducing bloating or discomfort for some individuals.

Pro Tip:

For the creamiest cashew paste, use hot or boiling water to soak the cashews. This speeds up the softening process and results in an even smoother texture after blending. You can soak them for as little as 30 minutes in hot water, compared to several hours in cold water.