2-3 hours Soak the cashews for at least 1 hour and upto 24 hours.
Now you need to know how to soak your nuts before using them. Soak your nuts and seeds anywhere from 20 minutes, to 2 to 3 hours, even overnight in the refrigerator. In general, harder nuts will take longer to soften. If your recipe calls for soaked nuts or seeds and you are low on time, try to squeeze in 20 minutes minimum, or just do a really good job rinsing them.  By soaking nuts, grains, and seeds in water, salt water (brine), warm water or warm water mixed with a little of something acidic like yogurt, or lemon juice, we will have within 8 to 24 hours neutralised the enzyme inhibitors and anti nutrients as well as enhanced the beneficial nutrients for our use. When drying, do not dry nuts on a kitchen work top, they are susceptible to bacteria and mould while left hanging around wet, use a dehydrator or a very low oven. 5. I usually soak and dry at least 1 or 2 cups of nuts when I buy them, I then store in the fridge, I do use nuts a lot and like some to be ready for use. It is also recommended to rinse soaking seeds and nuts 2-3 times during the soak. After soaking, you can dehydrate at 105 degrees until the nuts/seeds are completely dry. Store in the refrigerator or freezer to keep them fresh. Use within 3 days. The following chart gives a good guideline for soaking and sprouting times of the most common seeds, nuts and grains.  1 Soak almonds for 8 to 12 hours. 2  Soak cashews for 2 to 3 hours. 3  Soak flax seeds for 6 hours. 4  Soak garbanzo beans for 12 to 48 hours. Drain, rinse and replenish the water in the bowl. Every 3 to 4 hours, the water in the bowl should be refreshed. The water in the bowl contains all the enzymes, acids and byproducts you are trying to remove from the nuts by soaking them. Note* You will have to soak the cashews for at least 1 hour. You can soak them for up to 24 hours. The longer you soak them the more creamy they will become. If you don’t want to soak them for 24 hours, soaking them for an hour is totally sufficient.  1) Soak your raw cashews and vanilla bean in filtered water for at least 2 hours. 2) Discard soaking water and rinse your cashews and the vanilla bean. 3) Place soaked cashews, honey (or other sweetener), vanilla bean, a dash of sea salt and 4 cups of water in a blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top. 4. When drying, do not dry nuts on a kitchen work top, they are susceptible to bacteria and mould while left hanging around wet, use a dehydrator or a very low oven. 5. I usually soak and dry at least 1 or 2 cups of nuts when I buy them, I then store in the fridge, I do use nuts a lot and like some to be ready for use. 6 7. Soak nuts according to the density of the type of nut. The harder a nut is, the longer it will need to soak. 1  Soak almonds for 8 to 12 hours. 2  Soak cashews for 2 to 3 hours. 3  Soak flax seeds for 6 hours. 4  Soak garbanzo beans for 12 to 48 hours. 5  Soak walnuts for 4 hours. Drain, rinse and replenish the water in the bowl. Every 3 to 4 hours, the water in the bowl should be refreshed. The water in the bowl contains all the enzymes, acids and byproducts you are trying to remove from the nuts by soaking them. Preparation: Soaking: 1  Place the cashews and salt in a large bowl along with 8 cups of water. 2  The cashews will swell during the soaking process, so you want enough water to keep them covered. 3  Leave them on the counter for 2-3 hours. 1 Place the cashews and salt in a large bowl along with 8 cups of water. 2  The cashews will swell during the soaking process, so you want enough water to keep them covered. 3  Leave them on the counter for 2-3 hours. 4  Cover with a clean cloth and lay it over the bowl, this allows the contents of the bowl to breathe. 2) Discard soaking water and rinse your nuts and the vanilla bean. 3) Place soaked nuts, the whole soaked vanilla bean (you can chop it up or split it open if you wish) or vanilla extract, honey (or other sweetener), a dash of sea salt and 4 cups of water in a blender. Cover and blend on high for 1-2 minutes. 2) Discard soaking water and rinse your cashews and the vanilla bean. 3) Place soaked cashews, honey (or other sweetener), vanilla bean, a dash of sea salt and 4 cups of water in a blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
http://vegetarian.about.com/od/beverage1/a/soaking-nuts.htm http://rawfoodenergybenefits.com/5734/raw-food-benefits/the-raw-kitchen/ingredients-the-raw-kitchen/soaking-nuts/ http://www.thenourishinggourmet.com/2008/07/soaking-nuts.html http://www.wikihow.com/Soak-Nuts http://cleanfooddirtygirl.com/cashew-cheese-easy-recipe/ http://tasty-yummies.com/2014/04/08/how-to-make-nut-milk/ http://rawfoodenergybenefits.com/5734/raw-food-benefits/the-raw-kitchen/ingredients-the-raw-kitchen/soaking-nuts/ http://www.wikihow.com/Soak-Nuts http://nouveauraw.com/soaking-nuts-seeds-and-grains/cashews-soaked-drying/ http://tasty-yummies.com/2014/04/08/how-to-make-nut-milk/
how long do you soak cashews for