Welsh Rarebit (Egg-Free)

Ingredients

• 300 g Cheddar cheese, grated
• 120 ml Dairy-free milk
• 1 tablespoon Cornstarch
• 1 teaspoon Dry mustard
• 1 teaspoon Worcestershire sauce
• few dashes null Hot sauce
• 4 slices Bread slices

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

Instructions

1. 1In a medium saucepan, whisk together the 120 ml of dairy-free milk and 1 tablespoon of cornstarch until the mixture is completely smooth and there are no lumps.
2. 2Place the saucepan over medium heat (around 148.9°C or 150°C). Stir the mixture constantly with a whisk or spoon for 2-3 minutes, until it thickens slightly to a coating consistency.
3. 3Reduce the heat to low (around 93.33°C or 95°C). Add the 300 g of grated Cheddar cheese, 1 teaspoon of dry mustard, 1 teaspoon of Worcestershire sauce, and the few dashes of hot sauce to the saucepan.
4. 4Stir the mixture continuously and gently over the low heat for 3-5 minutes, until all the 300 g of grated Cheddar cheese is completely melted and the sauce is smooth and creamy. Do not let it boil.
5. 5While the cheese sauce is finishing, toast the 4 slices of bread until they are golden brown and crisp.
6. 6Carefully pour the hot cheese sauce evenly over the 4 slices of toasted bread. Serve immediately.

Substitutions

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