I first heard of Welsh Rarebit when I lived in St. Louis. My friends and I would occasionally go to a Celtic themed restaurant for good pub food and Welsh Rarebit was one of its signature dishes. At first I thought, “gross! I am not eating a rabbit!” Yes, the speciesism was strong. However, one of my friends who read the menu correctly ordered it. I was instantly jealous as soon as it arrived at the table. A big plate of grilled bread topped with cheese sauce. That was over 20 years ago and I had forgotten all about Welsh Rarebit until I made the Good Gravy from Julie Hasson’s Vegan Casseroles. The moment I tried her gravy, the memory of the rarebit returned. The taste was similar and I knew I could use her recipe as a spring-board to recreate this pub classic.

I serve this over bread, but you can just as easily serve it over potato chips.

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4


¼ cup all-purpose flour
3 Tablespoons nutritional yeast
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon mustard powder
1 cup plain, unsweetened soy milk
½ cup beer
1 vegan beef boullion cube
¼ teaspoon vegan Worcestershire sauce
A few drops of hot sauce to taste
4 slices of bread, toasted lightly
Fried onion bits, optional
Vegan bacon bits, optional


1. In a medium saucepan, whisk together the flour, nutritional yeast, onion powder, garlic powder, and mustard powder.

2. Whisk in the soymilk and beer until it is very smooth.

4. Whisk in the boullion, Worcestershire sauce, and hot sauce.

5. Heat over medium-high heat whisking continuously, bring to a simmer. Reduce heat to medium and continue whisking until the sauce is thick and smooth, about 5 minutes.

6. Place the toast on plates and pour the sauce over it. Top with some fried onion bits and vegan bacon bits and enjoy.