Dehydrated Vegan Cheese?

What would happen if you dehydrated vegan cheese and yogurt? Well, I found out.

I took the homemade sliceable vegan “brie” and some store bought Forager Cashewgurt and dehydrated them overnight.

The result: The cheese was really interesting. It got a much tougher, chewier texture, similar to harder cheeses like cheddar. The flavor was more intense after dehydrating.

The yogurt needs more work. I think there is something here, I basically ended up with yogurt chips. They are pretty brittle and not very flavorful. But if you could find a way to reduce the brittle texture and add some flavor, you might have something there!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.