Vegan Cheesy Welsh Rarebit Brioche Roll







Cheese Sauce

1/2 cup/120g Raw Cashews

1/2 cup/120ml Filtered Cold Water

1/2 cup/120ml Cold Non Dairy Milk

3 tbs Nutritional Yeast

1 tsp Mustard

1 tsp White Miso

Pinch Sea Salt & White Pepper

1/4 tsp Onion Powder


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


To Serve

4 La Boulangère Vegan Plain Brioche Rolls toasted (or La Boulangère B'Vegan
Croissants halved and toasted)

Drizzle of Balsamic Vinegar for the garnish

Steamed Samphire (optional) for the garnish


  1. Pre heat your grill & line a baking tray.
  2. First, soak the cashew nuts in boiling water for around 15 minutes to soften.
  3. Meanwhile make your caramelised onions. In a heavy based saucepan over a medium add a touch of oil or water. Followed by the onions.
  4. 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.
  5. 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.
  6. Pour the mixture into a nonstick saucepan, and using a spatula start stirring over a medium heat. Be patient – you will be stirring for around 8 minutes. Stir until it is thick but still pourable.
  7. Arrange your toasted slices of La Boulangère vegan brioche rolls (or La Boulangère vegan croissants) 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.
  8. Serve straight away with plenty of caramelised red onions, a drizzle of balsamic & samphire (if desired).

Bon Appétit!


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