Unpopular opinion: Soaking nuts overnight is the secret to restaurant-quality vegan sauces

I used to envy the smooth sauces in vegan restaurants until I tried soaking cashews overnight. The difference in texture is astounding, turning a gritty blend into something luxuriously creamy. I learned this after a disappointing batch of soup that never got smooth. Now, I soak nuts as a standard prep step, and it has improved my cooking immensely. It's a simple hack that makes homemade vegan dishes taste professional.

3 comments

3 Comments

the_logan1d ago

Disagree completely with this being some culinary secret (honestly, it's pretty basic). A high-powered blender can pulverize nuts into silk without any soaking, saving you a whole day of planning. Plus, soaking can leach out flavor and nutrients, leaving you with a watery, bland base for your sauce. I've had just as many gritty failures from soaked nuts as from dry ones, so the variable is often the equipment, not the prep. Calling it a 'restaurant-quality' hack oversimplifies the technique and skill involved in professional vegan cooking.

craig.ray1d ago

Soaking's a game changer for creaminess. @the_logan's blender point is valid, but prep matters too.

hannahm901d ago

the_logan's point about blenders is spot on, soaking is totally overrated. My nut sauces turn out perfectly smooth without it, and I swear they have way more flavor. That extra step just complicates things for no real benefit.