The tempura batter is really mild. You want to let the sauce have the show. You can dip it Shoyu or make a tempura sauce.

Recipe Directions

1. Process the cashews, garlic and onion until it makes a batter. Coat the veggies with the batter. You don’t want to coat them too much but also not too thin.

2. Dehydrate at 115 degrees overnight or at least 12-15 hours.

3. Serve with shoyu or make a tempura dipping sauce. 

Incredomo's Thoughts

By Incredomo

The tempura batter is really mild.

You want to let the sauce have the show.

You can dip it Shoyu or make a tempura sauce.

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Comments

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WOW!!! this is awesome! especially since tempura is the one thing that messed me up last weekend :O

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this is such a good idea! i will probably try this very soon!! :9

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Sauce update: The sauce was just mirin and shoyu. My friends made some other dips too.

All

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Oh, I love tempura, I think I'll make this today, thanks!

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I think everything I've tried to make using cashews for batter - never gets crispy, only slightly stiffer goo. Is that how this is, or am I just doing something wrong?

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Sauce update: The sauce was just mirin and shoyu. My friends made some other dips too.

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this is such a good idea! i will probably try this very soon!! :9

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WOW!!! this is awesome! especially since tempura is the one thing that messed me up last weekend :O

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The crunchy ones stay crunchy but the eggplant gets really nice.

You can also add salt to the batter. I forgot to mention that. I am about to make the sauce. I'm excited.

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I can't wait to try this. I love tempura! Do the vegetables soften?

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