It wasn’t until I first ventured into the world of raw foods, that I learned about the benefits of soaking nuts and seeds.
For those of you unfamiliar with the concept, soaking nuts and seeds is thought to remove their enzyme inhibitors and reduce their phytic acid content–> making them easier to digest and their nutrients more easily absorbed. Soaking may also help remove potential irritants, such as mold and pesticides.
Sounds good, right?
The only problem is that I’m often too impatient to dry them after soaking… and soggy nuts don’t exactly make for an appealing snack.
Luckily, we don’t have to spend any extra time drying our soaked cashews. They are perfect for creating light and creamy, nutrient-dense recipes!
Like this creamy cashew pudding.
Loaded with nutrient-rich raw cashews, it’s a great source of manganese, magnesium, phosphorus, copper and vitamin K. With the addition of coconut oil and a touch of raw honey, it’s also bursting with anti-viral, anti-bacterial and anti-fungal properties, along with plenty of enzymes and antioxidants!
Heck, it’s almost a necessity that you make this pudding.
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Creamy Cashew Pudding
serves 2
Ingredients:
1 cup raw cashews, soaked*
1 teaspoon vanilla extract
1 teaspoon coconut oil
2 teaspoons raw honey
1/4 cup filtered water, or almond milk
pinch of sea salt
*To soak cashews: Soak 1 cup raw cashews in 2 cups of filtered water, so that they are completely covered in liquid. Lightly cover the bowl with a towel, and allow to sit at room temperature for 2-3 hours. Drain completely and rinse the cashews well before using. (Keep refrigerated if not using them right away.)
- 1 cup raw cashews, soaked*
- 1 teaspoon vanilla extract
- 1 teaspoon coconut oil
- 2 teaspoons raw honey
- ¼ cup filtered water, or almond milk
- pinch of sea salt
- Combine all of the ingredients in a blender or food processor, and blend until very smooth and creamy.
- Be sure to taste the results and adjust the sweetness, if necessary, then transfer to the fridge (or freezer, if you’re impatient!) to chill before serving.
- Serve chilled and enjoy!
Hope you enjoy this cold and creamy treat!
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Reader Feedback: Do you soak your nuts or seeds before eating them? Is it something you’d consider doing now? I’ve been fortunate enough to find already “sprouted” almonds available at my local Whole Foods, and they are so much lighter and crunchier!
This treat looks absolutely amazing..so rich and creamy! I typically soak nuts, but once in awhile I reach for a few that haven’t been soaked. I haven’t started soaking my seeds yet but that is something I will definitely start dong within the week! Thanks for sharing!
This looks amazing! Do you think I could use Stevia instead of honey? I’m trying to stay as sugar free as possible. However, your peanut butter cups with almond butter are my favorite treat. I try not to make them all the time…
You could definitely use stevia instead of the honey– it’ll just have a slightly different flavor.
Wow this looks so creamy, good…can’t wait to try
Looks delicious! I’ve never gotten into soaking nuts and seeds but I do see the benefits. I love that your whole foods now carries sprouted almonds! I would definitely buy them if the option was available!
I found it hilarious that, as I read this, I am snacking on an apple with some still damp almonds that I tossed into my bag on my way out the door this morning. I had forgotten I left them soaking in the fridge last night and didn’t have time to dry them before I left. Semi-crunchy!
Ha ha! I’ve definitely found myself snacking on semi-damp almonds, too! Not ideal, but you do what you have to do…
This looks great! I’ll definitely be making this soon.
Tried this tonight…delicious, but I couldn’t get it to the consistency you have
Mine is more like a cashew meal..not creamy..more gritty. I processed the heck out of it too. What blender did you use? Maybe it’s time for an upgrade. Also, I didn’t have coconut milk so I used water…could that have been the difference?
Sorry to hear the texture came out wrong! I used water for mine, and it didn’t seem to affect the texture– but I do use a Vitamix for blending, which always yields amazing results. In a traditional blender, perhaps you could add a little extra water to facilitate smoother blending?
If you’re looking to upgrade, though, I do highly recommend the Vitamix! It’s a life-changer.
Ya, sooo…it IS good!
I’m glad you enjoyed it! Thanks for letting me know!
Hello – love your blog!! I’m just curious which Vitamix model you have and if you’re totally happy with it, or if you could do it over would you like to have a different one? I think my blender is about to kick the bucket so I’m in the market!
I have this model: http://amzn.to/HGGgG8
And I would buy it again in a heartbeat!!!
I’ve actually tried the more expensive Vitamix models, and I like mine much more. It seems more durable than the versions with the 10-speed dial, and still comes with a 5-year warranty. (And free shipping on Amazon, which is where I bought mine)
Hope that helps!
Thank you!!
I love my cashews! This looks awesome, so incredibly creamy!
I bet its pretty similar to cashew butter.
[...] was inspired by a recent recipe on Detoxinista for a raw cashew pudding. I adapted the recipe to our taste, bumping up the honey and coconut oil and swapping in coconut [...]
OMG! That si soooo good…
We also tried a slight variation : Added some fresh dates in there.
[...] From Detoxinista [...]