Vegan Welsh Rarebit

by Oscar


  • 3 tbsp vegan margarine
  • 3 tbsp all-purpose flour
  • 1 tsp dijon mustard
  • 1 tsp vegan Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 ground pepper
  • 1/2 cup dark beer (porter or stout)
  • 3/4 cup non-dairy creamer
  • 1 1/2 cups Vegan Cheddar Shreds
  • hot sauce, to taste
  • 4 slices toasted rye bread
  • 2 tbsp flat-leaf parsley, roughly chopped (optional)


  1. Melt butter in a medium saucepan over low heat. Add all-purpose flour and whisk to combine. Cook over low heat for about 2 minutes.
  2. Add in dijon, Worcestershire, salt, and pepper, whisk to combine.
  3. Add beer, whisk to combine and continue whisking until no clumps remain.
  4. Add non-dairy creamer, whisk to combine. Continue cooking, whisking constantly, until fully incorporated and smooth.
  5. Add in Cheddar Shreds, whisking constantly. Turn heat up to medium-low, keep whisking until fully melted and sauce has thickened. Cook, while whisking, for 6-7 minutes.
  6. Toast bread slices and chop flatleaf parsley
  7. Add in hot sauce, taste and adjust.
  8. Pour cheese mixture evenly over each piece of toast. Sprinkle with parsley, if using, and serve warm!



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