Recipes, Soaking

Soaked and Dehydrated Nourishing Almonds & Nuts

January 11, 2013

In the coming weeks I will be having a few fun new changes to the blog to ring in the New Year…so stick around to see what is to come. But in the meantime… I have been soaking nuts!

Soaked and Dehydrated Almonds

Nuts are an amazing little snack. I am a big fan of these guys and always have been. They are incredibly versatile: mix them into a salad, top your oatmeal or yogurt with them, grind into nut butter (more to come on this in the near future!), or chop them up to mix into cookies.

When prepared traditionally, nuts are full of nutrients. Like many of the other traditional recipes I have done, soaking is required to knock out any enzyme inhibitors (and the return of our not-so-good friend phytic acid).  When improperly prepared, nuts can wreak havoc on your body’s digestive functions. By simply soaking nuts in salt water it unlocks the good enzymes that knock out those nasty enzyme inhibitors.

The ancient Aztec people used a method to soak the seeds of hard squash in a salty water before they would lay them out to dry under the warm sun. We are taking a page out of their book to make our nuts more nutritious and delicious!

Soaked and Dehydrated Almonds (or any nut, really)
adapted from Nourishing Traditions

6 cups raw almonds (or nut of your choosing)
2 tablespoons real salt or sea salt
filtered water
glass bowl (where to buy bowls)

1. Place almonds in a big glass bowl, cover with filtered water, and mix in salt.

Almonds to be soaked with salt and filtered water.

2. Allow to soak overnight or for at least seven hours.

Almonds soaking in salt water.

3. After the soaking period, lay the nuts out in a dehydrator and dry on heat between 105 and 145 degrees until crispy for about 24 hours, rotating the trays occasionally. (If you do not have a dehydrator, you can do this in a warm 150 degree oven for the same amount of time.

    Dehydrating the soaked almonds.

4. Boom! You have a big batch of perfectly soaked nuts.

    Finished Soaked Almonds.

Until next time,


What recipes to use nuts for? What is your favorite kind of nut?

(source: “Nourishing Traditions”, Fallon, pg. 512)

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  • Reply Homemade Almond Nut Butter « Girl Meets Nourishment January 16, 2013 at 4:25 pm

    […] cups soaked and dehydrated almonds up to 1/3 cup coconut oil up to 1 tablespoon of raw, local honey dash of real salt or celtic grey […]

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  • Reply Alaina May 17, 2013 at 9:08 am

    Hi Katie! I was wondering if soaked nuts taste salty? I really prefer raw nuts. Could I rinse them after soaking, or would that hurt the process?

    • Reply Katie May 18, 2013 at 9:44 am

      The nuts can be a bit salty, but you can rinse them and it won’t hurt the process. The salt will already have done it’s thing by that point and rinsing them off will get off an extra salty water that is on them.

      Happy soaking!

  • Reply Juan Mcconney May 29, 2013 at 9:22 pm

    Almond milk is a very common preparation from almond. Grind blanched almonds to a smooth paste; add sugar and cold boiled water — giving it the consistency of milk for a nutritious, healthy drink rich in vitamins. It is easily digestible than cow’s milk making it an ideal wholesome drink for children. Almond butter is another variation prepared from almonds, beneficial for older people who don’t get enough proteins in their diets. Besides the intake of high calorie protein, other ingredients contained in almonds are easily digestible..`’..

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    • Reply Katie May 31, 2013 at 1:45 pm

      Awesome Tutorial, Juan – thanks for sharing! :)

  • Reply Deborah Davis September 23, 2013 at 10:55 am

    Another great recipe–from your blog to my kitchen! I am always using almonds in different ways, so I will add this to my list of must-try’s! Also sharing this with my friends!

  • Reply jimmy October 18, 2013 at 2:23 am

    Is it necessary to dehydate it ? It needs 12 -24 hurs to dehydrate. Can i use gas to heat/dehyrate it in less than 30 minutes?

    • Reply Katie October 18, 2013 at 9:49 am

      Hi Jimmy,

      By dehydrating – you are keeping the nuts raw, and all the natural enzymes intact. By heating the nuts at high temperatures, you would be negating the whole soaking process. :)

      Hope this helps!

  • Reply Mixed Bag Chocolate Bark + Video | Girl Meets NourishmentGirl Meets Nourishment December 11, 2013 at 7:42 pm

    […] This recipe can easily be doubled or tripled, and you can use various toppings as well (various soaked and dehydrated nuts and seed, organic dried fruit diced up, whatever you can imagine). Sky’s the […]

  • Reply brownbear March 29, 2014 at 5:23 am

    How long is the shelf life of Dehydrated almonds and other nuts like cashews and macadamia nuts? Also how will vacuum sealing extend the shelf life?

  • Reply Stephanie Sherry June 12, 2014 at 9:06 pm

    Where do I buy a dehydrator?? I’d love to do this but I don’t feel like I can leave the oven on while I’m out of the house all day…

    Love this idea!

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  • Reply Danielle March 21, 2015 at 7:45 am

    I love the taste of soaked and dehydrated nuts! We have been doing them for a while now and now the unsoaked nuts have a different flavor. I do have one question, why so much salt? When we do it it is about four grinds of salt. Is it for taste or is it necessary for the process? Thank you for sharing your knowledge.

  • Reply Carolyn Steel April 16, 2016 at 10:25 am

    I have a question. My new – bought for purpose- Nesco dehydrator says to dry “nuts and seeds” at 105•. I’ve had my soaked and salted almond dehydrating for 24hrs and they’re still not crisp. The recipes say to dry up to 150• – will I still get the enzymatic benefits? PLEASE HELP!

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