Irish Rarebit (Dairy-Free)

Ingredients

• 4 slices Sourdough bread slices
• 1 tbsp Olive oil
• 1 small Shallot, minced
• 2 tbsp Gluten-free all-purpose flour
• 1/2 cup Dark beer (Guinness substitute)
• 1/2 cup Vegetable broth
• 1 cup Dairy-free cheddar cheese, shredded
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce (vegan)
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Place the 4 slices of sourdough bread on a baking sheet and toast them in the oven until they are golden brown, about 8-10 minutes.
2. 2While the bread is toasting, heat the 1 tablespoon of olive oil in a medium saucepan over medium heat (148.9-162.8°C or 150-160°C). Add the 1 small shallot, minced, and cook, stirring occasionally, until it is softened and translucent, about 3 minutes.
3. 3Stir in the 2 tablespoons of gluten-free all-purpose flour with the shallots and cook, stirring constantly, for 1 minute until it forms a paste.
4. 4Gradually whisk in the 1/2 cup of dark beer and the 1/2 cup of vegetable broth until the mixture is smooth. Continue to whisk and bring the mixture to a gentle simmer over medium heat (148.9-162.8°C or 150-160°C).
5. 5Reduce the heat to low (93.33-107.2°C or 95-110°C). Add the 1 cup of dairy-free cheddar cheese, 1 tablespoon of Dijon mustard, and 1 teaspoon of vegan Worcestershire sauce to the saucepan. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
6. 6Season the cheese sauce with the 1/4 teaspoon of salt and the 1/8 teaspoon of black pepper. Stir well to combine.
7. 7Carefully spoon the warm cheese sauce evenly over each of the 4 toasted sourdough bread slices.
8. 8Serve the Irish Rarebit immediately while the sauce is warm and melted.

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