Vegan Welsh Rarebit

Name: Vegan Welsh Rarebit
Yield: 4
Cuisine: British
Ingredients: 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

Edward DanielSaturday 15 February 201446.5K views

A vegan version of the classic Welsh Rarebit, made with a gluten-free cheese sauce and served on grilled rustic bread. Perfect for a comforting snack or a show-stopping party dish. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

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.

When to Make This Recipe:

Make this:

When you need a comforting, cheesy snack to satisfy your cravings and get you out of bed (or off the couch)
When you’re hosting a fancy party and want a show-stopping, indulgent hors d’oeuvre that will impress your guests
When you’re looking for a flavourful, satisfying dish to enjoy with a good chat or a favourite film

Inspiration Behind the Recipe:

I was inspired to create this vegan version of Welsh Rarebit after being invited to a fancy restaurant and craving a homemade, plant-based take on this classic dish.

Traditionally, Welsh Rarebit is a British dish that’s both a comfort food classic and a sophisticated party favourite. I’ve adapted this recipe to make it gluten-free, using tapioca flour to create a rich, cheesy sauce that’s perfect for serving as a light main dish or hearty snack.

Recipe highlights:

Vegan and gluten-free, a comforting and indulgent dish
Features a cheesy sauce made with tangy tamarind, mustard, vinegar, and strong ale
Includes a spicy kick from peppery cayenne and a rich, melty texture on grilled rustic bread
Ideal for a comforting snack, a show-stopping party dish, or a satisfying meal with a good conversation

You can find:

My apple, onion and mint chutney recipe here.

What equipment to use:

For this recipe, I suggest:

High-speed blender

Broiler

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.

Love.

Edward x