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!