By Morgan O'Connor

Some recipes, especially those for raw foods, call for soaked cashew nuts. Some people choose to soak their raw nuts to neutralize enzyme inhibitors that can lead to difficulty in digestion. Soaking cashews improperly can lead to bitterness or an unpleasant texture. They can even develop a slimy coating if left to soak for too long.


Place your cashews into a glass bowl and add the sea salt, about 1 teaspoon per cup of cashews.

Pour warm, unchlorinated water into the bowl until you've completely covered the cashews. Stir with a wooden spoon to dissolve the sea salt.

Soak your cashews for four to six hours. Do not soak them for more than seven hours, as this will lead to bitterness.

Drain the salty water and spread your cashews on a baking sheet. Place them in the oven on the lowest rack and turn on the oven light. Allow them to dry for around 12 hours; stir every hour or two to avoid burning.