A Community Recipe 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.
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
Top voted
Incredomo
Jul 15, 2010
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.
anmanoel
Jul 15, 2010
this is such a good idea! i will probably try this very soon!! :9
rachel_akiko
Jul 15, 2010
WOW!!! this is awesome! especially since tempura is the one thing that messed me up last weekend :O
All
sweetpea
Jul 15, 2010
Oh, I love tempura, I think I'll make this today, thanks!
angie207
Jul 15, 2010
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?
Incredomo
Jul 15, 2010
Sauce update: The sauce was just mirin and shoyu. My friends made some other dips too.
anmanoel
Jul 15, 2010
this is such a good idea! i will probably try this very soon!! :9
rachel_akiko
Jul 15, 2010
WOW!!! this is awesome! especially since tempura is the one thing that messed me up last weekend :O
Incredomo
Jul 15, 2010
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.
MontrealMommy
Jul 15, 2010
I can't wait to try this. I love tempura! Do the vegetables soften?
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