Cuánto tiempo remojar los anacardos para una salsa de queso vegana perfecta
Los anacardos dan una base cremosa a la salsa de queso vegana, pero solo si se remojan bien, porque en caso contrario quedan arenosos y ásperos.
For those looking to reduce their dairy intake, the price and sometimes forgettable taste of the best vegan cheese brands lead many to prefer a homemade version. One of the most common bases is cashews. Without proper soaking, however, the texture becomes gritty and coarse. Ideally, they should be soaked overnight, for 6 to 8 hours, although with water at the right temperature, the time can be reduced.
There are three ways to soak them. The most recommended is an overnight soak of about 7 hours, because the liquid penetrates even the largest cashews and gives them a uniform texture, without any dry spots inside. It works the same with cold or room temperature water, but to speed up the process you should raise the temperature.
The quickest method is to cover the nuts with water so hot it burns your hand and let them soak for 30 to 45 minutes. If your tap water isn't hot enough, boil it on the stove. You can also boil the cashews in the same water: turn off the heat and let them sit for about 15 minutes, saving 20 minutes. The hotter the water, the softer the nuts will be and the smoother the sauce will be.
Even if the soaking isn't perfect, cashews are still useful. In a white gazpacho, for example, they're blended with plenty of oil and don't need to be completely soft. They can also replace cashew paste in a seven-layer dip or a chunky stew. If you've soaked too many, it's practical to make extra cheese sauce and freeze it for next time, or use them in cheesecake popsicles with tart cherries or in a kaju barfi with cardamom, dulce de leche, soy, and paneer.
Soaking cashews well is a simple way to add a special touch and heart-healthy nutrients to dishes.
