Soaked and Dehydrated Nuts + Nut Butter

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I first heard of how to properly prepare nuts when I stumbled upon the book, Nourishing Traditions by Sally Fallon. Soon after reading about the proper preparation of plant foods, I began making soaked and dehydrated nuts and nut butter (if you don't eat all the nuts first).

Honestly, I don't like to eat nuts or nut butter any other way. This homemade nut butter is smooth with a more robust, roasted flavor that even the store bought roasted nuts can't compete with. Just a forewarning-crispy nuts are addictive!

Some Ways We Eat Nuts:

• Throw them in lunches
• Keep them in a jar or bag for the car
• Add them into soaked oat granola
• Keep a jar on the counter for between meal snacks
• Sprinkle on oatmeal or ice cream
• Make them into crispy nut butter

Why Should You Soak and Dehydrate Nuts?

Nuts contain phytates (or phytic acid) and enzyme inhibitors which make them tricky to digest. Phytates are a type of antinutrient that makes it difficult for your body to absorb other nutrients. This is why nuts should be properly prepared. Soaking the nuts in salt water and dehydrating them reduces phytates and makes them easier to digest. This is especially important for those who are more sensitive.

Is There a Quick Method?

I have not personally found a way to make these fast. It is something, like making sauerkraut, that requires time and patience. What I do is pay attention to how quickly or often we go through the soaked and dehydrated nuts, and then create a routine. Before we run out, I start another batch. So it does become a habit after a while.

How To Soak and Dehydrate Nuts

Tools:

A glass jar or bowl that can hold at least 6 fluid cups

Lid or clean cloth

At least three 9x13 baking sheets

Parchment paper

Ingredients:

4 cups of nuts

Salt (see below for salt measurements)

Filtered water to cover the nuts

Instructions:

Before you start, know that it will take about a day and a half to properly prepare the nuts.

The night before, pour the nuts into the container you are using. Add the salt and cover the nuts with water. Make sure to leave a little extra water on top.

Then stir to mix in salt and cover with clean cloth or lid. Let it sit overnight. Important: Cashews can only be soaked for 6 hours or they get slimy.

The next morning, preheat your oven to the lowest temperature it will go. You can also use a dehydrator for this step. For cashews, I like to roast mine at 200 degrees F.

Drain out the water and spread the nuts onto baking sheets lined with parchment paper.

Place the baking sheets into the oven for 18-24 hours. Flip the nuts every few hours.

Once the nuts are slightly browned, remove them from the oven and let them cool before snacking.

How To Make Homemade Nut Butter

You will need a food processor and coconut oil for this step.

Steps

Pour 4 cups of dehydrated nuts into the food processor and blend for 5-10 seconds.

If you want crunchy nut butter, reserve some pieces of the nuts and add them back in at the end.

Add in a quarter cup of coconut oil and continue to blend until the butter is fairly smooth.

Use as a spread, dip, or in your favorite recipe.

How to Store and How Long Do They Last?

Store the soaked and dehydrated nuts in an airtight container in the pantry, and the homemade nut butter in the refrigerator. The nuts can last for several weeks in the pantry and up to 6 months in the fridge. I honestly haven't kept the nuts or nut butter around for more than 2 weeks because it is that good!

How Much Salt to Use:

1 Tablespoon:	2 Teaspoons:
Peanuts, Pine Nuts, Macadamia Nuts, Hazelnuts, Almonds, Cashews	Pecans, Walnuts

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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