Vegan Welsh Rarebit
by The Vegan Larder
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.