Vegan Welsh Rarebit

by Edward Daniel
Vegan Welsh Rarebit recipe.

Mouth-watering melty cheese with tangy tamarind, mustard, vinegar, strong ale, peppery cayenne on grilled rustic bread; Vegan Welsh Rarebit.

Dive into something moist and erotic. And, erupt.

This dish will obliterate your belief that vegan food can’t be this moreish.

Make this:

  • When you’re idling on your phone in bed. And, need a cheese on toast to get you out of those weary pyjamas into full on hiking clothes
  • When you’ve got a fancy party on. And, need a lush hors d’oeuvre to go with the wine you’re dishing out
  • When you’ve got a mate over for a flick and need a dish that’ll have you focussed on the chin wag but digging the grub

Vegan Welsh Rarebit was inspired when having been invited by a mate to a fancy restaurant. I was dying to return home to make my own veganised version of this simple elegant dish.

Welsh Rarebit is a traditional 18th Century 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.

As a reminder this savoury dish is vegan and gluten-free.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Vegan Welsh Rarebit recipe.
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
  • 4/5 slices rustic bread
  • Garnishing
  • Chives, chopped


  1. Grill the bread on one side and leave to one side.
  2. Melt the coconut oil. Make a roux sauce by mixing in the tapioca flour. Transfer to a mixing bowl. Set to one side.
  3. Place cheese in a high-speed processor with the remaining ingredients. Blend until smooth. Pour into the roux sauce in the mixing bowl.
  4. Season to taste.
  5. Spread and cover the cheese sauce over the untoasted side of the bread and return to the grill.
  6. Grill until the cheese melts.
  7. Garnish with chives.
  8. Serve warm. (I serve with some nice chutney - recipe for apple, onion and mint chutney is here)


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