Today, I was going through my usual steps to prepare my almond milk and was dumping out my soaked almonds when I realized… I don’t think I’ve ever explained to you why it’s so beneficial to soak your nuts before consuming!
Nuts contain large amounts of phytic acid (which is also found in grains and legumes). Phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed easily in the intestine. Too many bound minerals can lead to mineral deficiencies. When you soak your nuts, you are able to break down this phytic acid so that everything can be absorbed properly. Just as with grains and legumes, soaking nuts is a non-negotiable for proper digestion!
Nuts also have high amounts of enzymes inhibitors. This is another reason why un- soaked nuts are hard to digest. Soaking nuts can neutralize the enzymes allowing for proper digestion.
Even if I am toasting nuts for a recipe, it’s always a good idea to soak them ahead of time. In fact, it makes them even crunchier and more delicious when toasted!
The amount of time necessary to soak depends on how hard the nut is. I usually soak almonds overnight but if you’re soaking something a bit softer (like a cashew), you’ll only need a few hours!