45min 4 ppl
Vegan Welsh Rarebit
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 11 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 14g
Carbs 48g
Fats 18g
About this dish
Cashew cream replaces the classic béchamel base here, giving the sauce the same rich, cling-to-the-toast body as the original. A bold combination of nutritional yeast, English mustard, and a splash of dark stout delivers the sharp, malty depth that makes Welsh rarebit truly worth making.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Dairy & Eggs
- Unsweetened oat milk2 tbsp
Tins & Jars
- Dark vegan stout120 ml
Dried Goods
- Raw cashewssoaked150 g
- Nutritional yeast4 tbsp
- Cornflour1 tbsp
- Sourdough bread4 thick slices
Spices & Seasonings
- English mustard powder1 tsp
- Smoked paprika1 tsp
- Garlic powder0.5 tsp
- Fine sea salt0.5 tsp
- White pepper0.25 tsp
Oils & Condiments
- Vegan Worcestershire sauce1 tbsp
- Olive oil1 tsp
Utensils
- Large bowl
- High-speed blender
- Small bowl
- Whisk
- Small saucepan
- Wooden spoon or silicone spatula
- Baking tray
- Pastry brush
- Grill / broiler
Method
1
Place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes, then drain and rinse thoroughly.
Approx. 30 minutes
2
Combine the drained cashews, stout, nutritional yeast, Worcestershire sauce, mustard powder, smoked paprika, garlic powder, salt, and white pepper in a high-speed blender. Blend on high for 2–3 minutes until completely smooth and no graininess remains.
Approx. 3 minutes
3
Whisk the cornflour into the oat milk in a small bowl until fully dissolved to make a slurry.
Approx. 2 minutes
4
Pour the cashew mixture into a small saucepan set over medium-low heat. Stir constantly for 5 minutes until the sauce begins to steam and thicken slightly.
Approx. 5 minutes
5
Add the cornflour slurry to the pan and stir vigorously for a further 3–4 minutes until the sauce is thick, glossy, and holds its shape when spooned — it should fall in slow, heavy ribbons.
Approx. 4 minutes
6
Remove the sauce from the heat and allow it to cool for 5 minutes; it will thicken further as it rests.
Approx. 5 minutes
7
Set the grill (broiler) to high. Brush the sourdough slices lightly with olive oil on one side and place them oil-side up on a baking tray.
Approx. 2 minutes
8
Toast the bread under the grill for 2–3 minutes until golden and crisp on the top surface.
Approx. 3 minutes
9
Flip the slices, then spoon the rarebit sauce generously over the untoasted side, spreading it all the way to the edges.
Approx. 2 minutes
10
Return the tray to the grill and cook for 3–4 minutes until the sauce is deeply golden, blistered in spots, and bubbling vigorously at the edges.
Approx. 4 minutes
11
Serve immediately, with a few drops of hot sauce or a light dusting of smoked paprika if desired.
Approx. 1 minutes
