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Vegan Welsh Rarebit

by The Vegan Larder

Serves 2


4 slices good bread I like to use a sourdough bread that has a bit of body as it stands up to the ooey gooey cheesiness.

20 g plain flour

55 ml olive oil 3 Tbsp

140 ml (140 ml) beer or white wine 1 cup

140 ml plant milk 1 cup we like oat milk (NB: just use all plant milk if you like)

80 g vegan cheese grated or 3 tbsp nutritional yeast.

1 tbsp dijon or wholegrain mustard

Optional but yummy!: 1 tsp vegan Worcestershire sauce

Chutney or more wholegrain mustard




In a small saucepan, gently warm the oil & whisk the flour in

cook for a few seconds until the flour absorbs the oil and no longer smells 'floury'

Slowly add the liquids (plant milk/beer/wine) whisking all the while to avoid lumps

Once the liquid is incorporated the mixture should become quite thick.

Vegan Cheese Sauce ready to go on the rarebit

Add the cheeses & mustard if using.

Toast both sides of the bread

Spread a layer of chutney (if using) and a layer of the cheesy saucey stuff you have just made

Put it all under the grill to heat up & become bubbly & golden. Sprinkle with a few drops of the vegan Worcestershire sauce if you like.

Serve hot!

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