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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.)
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
Instructions
- 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!
Notes
Nutrition
Per Serving: Calories: 400, Fat: 30g, Carbohydrates: 25g, Fiber: 2g, Protein: 11g
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!
Soo good. Added an extra 1.5 tablespoons of almond milk to make it less dense and used maple syrup instead of honey
Since this is dairy free is it shelf stable? (I can leave it out for 2-3 days?) or does it need to be refrigerated for storing
Since there is water added, it needs to be refrigerated for storage. Hope you enjoy it!
Made a double batch of this tonight. First time making this recipe. I did have to add a splash more water so that my Vitamix could blend properly. I actually put it ramekins and placed them in the freezer. Will sprinkle with sugar tomorrow and brûlée them for a creme brûlée style desert. I love that I can taste and adjust accordingly. As always, I’m super happy with your recipes💕 Thank you!
Really good. Was too impatient to soak cashew before but the taste of the pudding was excellent. Didn’t care about the slightly grainy texture in fact liked it very much.Thank you for the recipe:)
This turned out a little grainy with my blender but I added a scoop of cocoa powder and it was delicious. Your recipes look delicious and I intend to try more, thanks so much.
I would suggest soaking the cashews over night. I made the pudding yesterday with only a six hour soak and struggled with it in the Vita Mix. It did finally blend nd and was very good. Today I used a cup of cashews soaked for 24 hours. To that I added a half cup of crushed pineapple plus the additional 1/4th cup of liquid. I increased the coconut oil to one tablespoon and used the two tablespoons of honey plus only a half teaspoon of vanilla. It processed much better and is yummy. I think the recipe is great, just needs more soaking and somewhat more liquid. It still held its shape with the additional liquid.