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Welsh Rarebit

Welsh Rarebit

So September 3rd is National Welsh Rarebit Day, and, I have to be honest, I don’t know much about rarebit except it is a cheddar cheese melted with beer, mustard and other savory ingredients, traditionally served open-faced over toasted bread. I can do that! After soaking the cashews, the cheese sauce comes together in a snap in a blender – any blender will do, though high-speed ones will make the sauce more creamy-velvety, you can still achieve this with a regular blender with a little more time spent in the blending – and, indeed, it is great over bread, but also would be great warm and served over steamed veggies, pasta and so on. Thick, a little salty, warm and savory with a deep flavor notes from the beer, this is a perfect cheesy sauce as the nights start to get chillier and we move into Autumn.

Welsh Rarebit

1/2 cups raw cashews, soaked in hot water for at least two hours
cup beer, preferably dark
(see note*)
cup aquafaba
(a.k.a., reserved bean water as with from chickpeas)
3 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon vegan Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard
teaspoon cayenne pepper
Salt and pepper to taste

Drain the cashews. Add all the other ingredients to the blender with the cashews and blend until the sauce is creamy. Heat gently in a saucepan, stirring often, until thickened and warm. Serve as you like and enjoy!

* A porter or ale is usually recommended for the beer; please check out Barnivore for vegan options.

2015, Vegan Street

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