Welsh Rarebit

Serves: 4-6
Cooks in: 45 minutes
Difficulty: 5/10


1/2 cup/120g Raw Cashews

1/2 cup/120ml Filtered Cold Water

1/2 cup/120ml Cold Non Dairy Milk

3 tbs Tapioca Starch

3 tbs Nutritional Yeast

1 tsp Mustard

1 tsp White Miso

1/2 cup/120ml Beer

Pinch Sea Sea & White Pepper

1/4 tsp Onion Powder


1 Baguette, Cut into thick slices on an angle & toasted

Caramelised Red Onions

2 tbs Rapeseed oil or water

3 Red Onions, peeled, halved & sliced fine

4 tbs Coconut Sugar or Brown Sugar

3 tbs Balsamic Vinegar

Pinch Sea Salt & Pepper

2 Sprigs Fresh Thyme, chopped


Pre heat your grill.

First, “quick soak” the nuts: simply pop them in a heatproof container and pour over boiling water. Leave for around 15 minutes to soften.

Meanwhile make your caramelised onions. In a heavy based saucepan over a medium add a touch of oil or water. Followed by the onions. Cook for 3-4 minutes stirring often until they start to soften & colour. Add the sugar, vinegar, seasoning & thyme. Stir well and turn the heat down very low. Cover the saucepan & allow the onions to caramelise for 15 minutes, stir/shake the pan every now & then.

Once the nuts have softened, drain and add them to a high- speed blender with all the other ingredients. Blend on full speed until you have a smooth mixture.
Pour the mixture into a non stick saucepan, and using a spatular start stirring over a medium heat. Be patient – you will be stirring for around 8 minutes. Stir until it is thick but still pourable.

Arrange your toasted slices of bread on a lined baking tray, and generously pour over the cheese mix. Then place them under the grill for 3-4 minutes or until nicely caramelised.

Serve straight away with plenty of caramelised red onions.