Not speaking from experience, but if you soak them in hot water (perhaps even boiling water) for a shorter while, it may work? It seems like it is a way to soften the nuts before using them, rather than a taste issue. But again, not speaking from experience, so if anyone else knows... I'm intrigued!
From what I've Googled, it appears to be a softening thing and an enzyme thing. If it's not a taste issue, I'm more inclined to just wing it and skip the soaking, since I'm impatient and I want to make these tonight! =)
I vote for a quick soak. Cashews + enough water to cover by about 2 inches --> Bring to a boil then remove from heat and let stand an hour. Then you're set.
I think it's easier to make ~cheesy~ things when the nuts are nice and soft.
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I think it's easier to make ~cheesy~ things when the nuts are nice and soft.
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