Soaked Almonds: Why You Should Be Soaking This Super Snack
Do you love almonds as much as I do? They’re one of my go-to snacks—not just because they’re tasty and convenient, but because they’re packed with nutrients that fuel your body. Almonds are rich in protein, a healthy source of fat, and full of natural digestive enzymes. But did you know that soaking your almonds can actually make them even better for you?
Let’s level up this simple snack and talk about why soaked almonds deserve a spot in your daily routine.
The Power of the Almond
Raw almonds are already a nutritional powerhouse. Just 20 almonds contain approximately:
6 grams of protein
3.75 grams of fiber
1.5 grams of carbohydrates
They’re a great option for a midday energy boost, post-workout snack, or an easy addition to your kids’ lunchboxes. But when you take the time to soak them, you unlock even more of their health benefits.
Why Soak Almonds?
Almonds have a natural protective coating called phytic acid. This coating is actually a brilliant design—it helps keep the nuts from spoiling during storage by preventing sprouting. Thanks to this natural barrier, almonds can sit on a shelf for months without going bad. But while phytic acid is helpful for preservation, it can actually block your body from absorbing some of the good stuff—like calcium, magnesium, and zinc.
When you soak almonds, you help strip away that phytic acid layer. This makes the nutrients much more bioavailable, meaning your body can absorb more of the vitamins and minerals they contain. Without soaking, that absorption rate may be closer to just 30–35 percent.
This concept doesn’t just apply to nuts—grains benefit from the same treatment. That’s why I always recommend choosing sprouted grains whenever possible. Soaking and sprouting helps remove what we call anti-nutrients and improves digestibility.
Enzyme Activation and Digestive Support
Another benefit of soaking almonds is the activation of dormant enzymes. These enzymes, including one called lipase, can support digestion and metabolism. Lipase helps the body break down fats more efficiently, which may support healthy weight management and better nutrient absorption.
Soaked almonds also have a totally different texture—soft, slightly chewy, and just a little buttery. They remind me of pine nuts, but with even more flavor and bite. If you’ve never tried them, you're in for a treat.
How to Soak Almonds (And Add Some Flavor While You’re At It)
Here’s how I like to prep my soaked almonds at home:
Start with raw almonds (make sure they’re not roasted or salted).
Place them in a bowl and cover with filtered water.
For a delicious flavor twist, add a few sprigs of fresh rosemary and a couple of cloves of garlic. This simple combo adds a savory depth that’s absolutely addicting.
Let them soak overnight on the counter.
In the morning, you’ll notice a cloudy film in the water—that’s the phytic acid and other residue being released. Pour the almonds into a strainer and give them a good rinse.
Then, lay the almonds out to dry on a cookie sheet for a day or two. If you're in a more humid climate or just want to speed up the process, you can use a dehydrator or place them in the oven at a low temperature (around 150 degrees or less) until they’re dry to the touch.
Once they’re dry, I like to sprinkle on a little Redmond Real Salt. It enhances the flavor and provides trace minerals your body loves.
Storage Tips
Because the protective phytic acid has been removed, soaked almonds are more perishable than raw ones. Be sure to store them in the fridge to keep them fresh. They’ll last about 5–7 days chilled, but if you're anything like me, they’ll be gone long before then.
Soaked Almonds: A Simple Upgrade With Big Benefits
Taking a few extra minutes to soak your almonds turns an already healthy snack into a nutrient-rich powerhouse. Better digestion, improved mineral absorption, activated enzymes, and a flavor and texture that’ll keep you coming back for more—what’s not to love?
Try it out this week and let me know what you think. Once you go soaked, you may never go back.
Oh! And as a BONUS tip: I have been making my own almond milk weekly and am completely hooked! I LOVE IT. It has no emulsifiers or sweeteners and it’s so much better for you. I purchased an almond cow for myself last Christmas and I don’t regret it. You won’t either. (I have a code somewhere for your to get a discount!) But this is not an ad, it’s just me sharing one of my favorite things to help you find that perfect balanced bite of life!
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