Vegan Welsh Rarebit

by Edward Daniel
Caption of Traditional Vegan Welsh Rarebit. Image by Edward Daniel (c).

Welsh Rarebit is a traditional 18th Century dish British dish and is a favourite here in the UK. It is actually a glorified, enticing and visual classy cheese on toast. It can be either served as light main dish or hearty snack. This Traditional Vegan Welsh Rarebit I made a few years back but I have altered the recipe to make it gluten free. Here I use tapioca flour. I love the strong intense flavours of this Traditional Welsh Rarebit.

Caption of Traditional Vegan Welsh Rarebit. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 25g coconut oil
  • 25g tapioca flour
  • 100ml strong ale
  • 1tsp English mustard powder
  • 1tsp wholegrain mustard
  • 1tsp white vinegar
  • 1tsp tamarind sauce
  • pinch cayenne pepper
  • 100g “melty” vegan cheese, grated
  • 4/5 slices rustic bread


  1. Grill the bread on one side and leave to one side.
  2. Grate the cheese and place in a blender with the remaining ingredients. Blend for a few seconds only. Season to taste.
  3. Spread and cover the cheese sauce over the un-toasted side of the bread and return to the grill.
  4. Grill until the cheese melts.
  5. Serve as a snack. (I serve with some nice chutney - recipe for apple, onion and mint chutney is here)


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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