Heat soy milk in a saucepan until it is hot but not boiling. Set aside.

Heat vegan butter until it melts, but do not brown it.

Sprinkle in the flour and stir until it gets bubbly.

Slowly stir in the hot milk stirring constantly until the sauce is smooth

Add mustard powder, miso paste, onion powder & Worcestershire sauce.
Add the splash of warm beer and stir until sauces comes to a slow boil.

Now add shredded vegan cheddar cheese. Sir till melted and bubbly. (If it is not cheesy enough you can add more cheese to your liking).

Add salt and pepper & taste and add more beer or cheese or salt & paper as you desire to your liking.

Toast your bread & place a fresh tomato slice on the top.
Pour over your Welsh rarebit sauce, sprinkle with salt and pepper especially pepper. If you prefer it thick then make the end result thicker by not adding so much soy milk, which would allow you to spoon on a thick spoon of the cheese sauce onto your toast & you can then broil it if you like to create a different texture. Both are delicious… so enjoy this recipe however you want to make it!

****NOTE: GLUTEN FREE VERSION:

1/4c or 35g cashews soaked
1/4 hot water

Add everything to a blender except the Tapioca starch and the cheese and blend.
Transfer to a sauce pan and bring to a slight boil. Add the cheese & continue to stir.
Once melted add the flour to thicken with tapioca starch or cornstarch to your liking.
ENJOY over toast with a fresh tomato slice!