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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
My Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteSimilar Recipes
Hello Beautiful!
It looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using Facebook
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.
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
Sauce update: The sauce was just mirin and shoyu. My friends made some other dips too.
All
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.
Leave a Comment