45min 4 ppl
Vegan Welsh Rarebit
61 minutes
4 people
Hardover 60 min or 12+ steps
61 min · 11 steps
Hard: over 60 min or 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 minute
