Cultured Cashews
Cultured cashews are a delicious and nutritious snack that is easy to make at home. They are made by soaking raw cashews in a mixture of water, apple cider vinegar, and salt, then dehydrating them. This process gives the cashews a slightly tangy flavor and a chewy texture. Cultured cashews are a good source of protein, fiber, and healthy fats, and they make a great addition to salads, snacks, and trail mixes.
Cashews are one of the most popular nuts in the world, and for good reason. They are delicious, nutritious, and versatile. But did you know that cashews can be made even better by culturing them? Culturing cashews is a simple process that involves soaking them in a mixture of water, apple cider vinegar, and salt. This process helps to break down the phytic acid in the cashews, which makes them more digestible and nutritious. It also gives the cashews a slightly tangy flavor and a chewy texture. Cultured cashews are a great snack on their own, or they can be added to salads, soups, and stews. They are also a great source of protein, fiber, and healthy fats, making them a nutritious addition to any diet.
Cultured Cashews Cultured Cashews Cultured Cashews Cultured Cashews
Prep time: 10 | Cook time: 12 | Serves: 4
Ingredients
  • 1 pound raw cashews
  • 1 tablespoon unfiltered apple cider vinegar
  • 1 cup filtered water
  • 1 teaspoon sea salt
Instructions
  1. In a large bowl, combine the cashews, apple cider vinegar, water, and salt.
  2. Cover the bowl with a clean cloth and let it sit at room temperature for 24-48 hours.
  3. Strain the cashews and rinse them well with water.
  4. Spread the cashews on a dehydrator tray and dehydrate at 115°F for 12-24 hours, or until they are completely dry.
  5. Store the cultured cashews in an airtight container at room temperature for up to 2 weeks.
Why It Works
  • Soaking the cashews in water helps to remove some of the phytic acid, which makes them more digestible and nutritious.
  • The apple cider vinegar helps to break down the phytic acid even further, and it also gives the cashews a slightly tangy flavor.
  • The salt helps to draw out the moisture from the cashews, which makes them chewier.
  • Dehydrating the cashews removes all of the moisture, which makes them shelf-stable and gives them a long shelf life.