How To Soak and Dehydrate Nuts and Seeds to Unlock Nutrients
Serves: 2 cups (or more)
Soaking and dehydrating nuts and seeds unlocks the full nutritional potential. It improves flavor, texture, and digestibility.
  • RAW nuts or seeds of your choice:
  • Macadamias
  • Walnuts
  • Pecans
  • Almonds
  • Brazil Nuts
  • Hazelnuts
  • Pumpkin seeds
  • Cashews
  • Unrefined salt — use 1½ tsp. per 2 cups of nuts or seeds
  • Filtered water, I recommend using a Berkey filter
  1. Place the nuts or seeds in a bowl, and add the salt. Cover with filtered water by at least 1½ inches. Soak at least 7 hours or overnight.
  2. If you are using cashews, soak them for 6 hours and no longer. They will become too slimy after a prolonged soaking time.
  3. DRYING IN THE OVEN. Make sure your oven has a setting of 170 degrees or lower. Use the lowest setting possible. Rinse the nuts or seeds thoroughly, and drain in a sieve. Place them in a single layer on baking sheets.
  4. Dry for at least 12 hours in the warm oven, until completely dry and crispy. Stir a few times during the drying process.
  5. DRYING IN A DEHYDRATOR. Rinse the nuts or seeds thoroughly, and drain in a sieve. Place them in a single layer on the dehydrator trays. I use and recommend an Excalibur Dehydrator.
  6. Dry at 100 degrees for 24 to 36 hours. The timing varies depending on the nuts and seeds. Small seeds take 24 hours, but denser nuts like macadamias and hazelnuts take about 36 hours. Make sure the nut/seeds are completely dry and crunchy. You can’t over-dry, but you can under-dry.
  7. Make sure your nuts/seeds are completely dry. Moisture can cause them to mold during storage. Keep nuts/seeds in jars in the fridge or freezer, to protect the delicate oils present in nuts and seeds.
Chia and flax seeds will not dry, as they are too slimy after soaking. These seeds do contain enzyme inhibitors, but chia is consumed in soaked preparations anyways.

Once the nuts/seeds are dry, make nut or seed butter with them by grinding in a high-powered blender with a spoonful of coconut oil.

Peanuts aren’t listed because I don’t recommend them. They contain very high amounts of inflammatory omega-6s and are highly suspect for mold toxins.
Recipe by Empowered Sustenance at