Welsh Rarebit



Begin by making the cheese part of your welsh rarebit by blending up your soaked and drained cashew nuts in a high-speed blender along with all the other ingredients. Blend until smooth.


Pour this mixture into a non-stick pan and heat the cheese blend through on a medium-high heat until it starts to thicken considerably and bubble. Once it is bubbling, continue stirring continuously for a couple of minutes.


You can either now pour the mixture into a greased container, smooth it out and bang any air bubbles out of the mixture and leave to cool and firm up in the fridge overnight however, it is also fine to use straight away after heating through for your welsh rarebit cheese.


Toast one side of your slices of toast under the grill for a couple of minutes until golden brown then spread a thick layer of the ‘cheese’ sauce over the uncooked side of your toast.


Put the toast back under the grill, cheese side up and grill until bubbling and turning brown.


Dot the vegan Worcestershire sauce over the top of the cheesy toast. Serve as a breakfast treat or a light lunch.


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