• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes

    Vegan Welsh Rarebit

    Published: Dec 28, 2019 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    Jump to Recipe

    Vegan Welsh Rarebit with chutney this recipe
    It's that weird time between Christmas & New Year. We don't know what day it is, lunch is for dinner and we've eaten a mash up of chocolate & mince pies  for breakfast. We've eaten all the nut roasts & veggies but we still have left overs of weird bits of vegan cheese & oddments of wine or beer. This is where this brilliant recipe Vegan Welsh Rarebit comes in.  It's delicious, uses up odds & ends and can be eaten at any time of day.

    Welsh Rarebit is essentially poshed up cheese on toast. Traditionally made with a roux (white sauce) made with beer, it is cozy & satisfying but also super simple to make (and eat!)

    Vegan Cheese Sauce ready to go on the rarebit

    Importantly for this time of year, this Vegan version of Welsh Rarebit is also a great way to feed several people who for some reason are snacky, but don't want 'much to eat'. It can also be easily adjusted to what you have in the fridge. Add a layer of chutney like we have. Or use up extra tangy mustard. Substitute the beer for white wine, or leave it out & just use plant milk.

    Vegan Welsh Rarebit on a plate with a pot of chutney

    Use up whatever left over bits of vegan cheese you have. Or if for some inexplicable reason you don't have any, just use loads of nutritional yeast. You'll still get that amazing comforting cheezy flavour! Yum.

    Vegan Welsh Rarebit on a plate with a pot of chutney

    This Vegan Welsh Rarebit is  brilliant served up with some soup, or just to snack on after a bracing walk out in the cold. Or maybe pair it with some yummy tangy salad (this carrot salad is brilliant as an accompaniment at this time of year)

    📖 Recipe

    Vegan Welsh Rarebit on a plate with a pot of chutney

    Vegan Welsh Rarebit

    Louise-Claire Cayzer
    A yummy vegan version of the traditional Welsh Rarebit (aka poshed up cheese on toast!) Perfect for snacking on or serving up with some soup!
    4.75 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Dinner, lunch, Snack
    Cuisine british, Vegan
    Servings 4
    Calories 427 kcal

    Equipment

    • Pan
    • Grill

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 4 slices good bread (I like to use a sourdough bread that has a bit of body as it stands up to the ooey gooey cheesiness.)
    • 20 g plain flour
    • 55 ml olive oil (3 Tbsp)
    • 140 ml (140 ml) beer or white wine (1 cup)
    • 140 ml plant milk (1 cup we like oat milk (NB: just use all plant milk if you like) )
    • 80 g vegan cheese (grated. Use whatever you have around. Alternatively use 3 tablespoon nutritional yeast.)
    • 1 tablespoon dijon or wholegrain mustard
    • 1 teaspoon vegan Worcestershire sauce (optional but yummy!)
    • Chutney or more wholegrain mustard (optional) (optional but yummy!)

    Instructions

    • In a small saucepan, gently warm the oil & whisk the flour in
    • cook for a few seconds until the flour absorbs the oil and no longer smells 'floury'
    • Slowly add the liquids (plant milk/beer/wine) whisking all the while to avoid lumps
    • Once the liquid is incorporated the mixture should become quite thick.
      Vegan Cheese Sauce ready to go on the rarebit
    • Add the cheeses & mustard if using.
    • Toast both sides of the bread
    • Spread a layer of chutney (if using) and a layer of the cheesy saucey stuff you have just made
    • Put it all under the grill to heat up & become bubbly & golden. Sprinkle with a few drops of the vegan Worcestershire sauce if you like.
    • Serve hot!

    Nutrition

    Calories: 427kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 4gSodium: 604mgPotassium: 121mgFiber: 3gSugar: 5gVitamin A: 73IUCalcium: 93mgIron: 3mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Recipes

    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)

    Reader Interactions

    Comments

      4.75 from 4 votes (4 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jo says

      July 13, 2023 at 4:44 am

      Needed more flour, was rather runny. Sadly I can't tell what it tastes like as I have lost my sense of taste (COVID).
      Can you freeze it for later?

      Reply
      • Louise-Claire Cayzer says

        August 08, 2023 at 11:29 am

        Thank you for your feedback- I'll update to say that it might require a little extra flour. The mixture can be refridgerated for later, but I have not tested freezing it. I hope your taste buds recover, it must be so frustrating not to be able to taste delicious meals.

        Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew

    Tofu Lover? These are for you...

    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce
    • A plate of pasta with a sauce made from blended creamy tofu and sundried tomatoes. There is another plate of pasta in the background, some basil leaves on top of the pasta.
      Creamy Tofu Pasta with Sundried Tomatoes (No cook sauce!)

    Vegan Dinner Inspo

    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe
    • A pan of creamy white beans with pan roasted mushrooms and pesto on top.
      Creamy White Beans with Mushrooms & Pesto

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A bowl of savoury chickpea granola ready to snack on.
      Savory Chickpea Granola (with flavor variation ideas)
    • A bowl of sundried tomato and olive tapenade with crackers ready to eat.
      Sun Dried Tomato and Olive Tapenade
    • A pan of broccoli, leek and white bean soup ready to eat.
      Brothy Broccoli Leek Soup with White Beans
    • A plate of Christmas Tree Charcuterie appetizers made with puff pastry stars ready to eat.
      Vegan Christmas Tree Charcuterie Party Appetizer

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.