Rating4/5 (from 2 ratings)4
2 cup cashews (soaked)
1 cup water
2 cloves garlic
2 tablespoons granulated onion
1/4 eggplant (sliced)
Broccoli (big pieces)
1/8 daikon (sliced)
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 ThoughtsBy 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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