+GFO +SF
If you haven’t heard of rarebit, it’s a cheese sauce that has hints of mustard and Worcestershire sauce. We get the thickness in this vegan version from a purée of soaked cashews and lightly steamed cauliflower. It gets its tang from dry mustard powder and vegan Worcestershire sauce. Serve over toast for a comforting meal. —KH
SERVES 4
1 cup (110 g) cauliflower florets
⅓ cup (35 g) cashews
¾ cup (180 ml) water
3 tbsp (15 g) nutritional yeast
2 tsp (10 ml) vegan Worcestershire sauce
Salt, to taste
8 pieces of toast (or use gluten-free bread)
Steam the cauliflower and cashews on the stove until the cauliflower is just fork tender. Or use your Instant Pot: cook on high pressure for 5 minutes in a steamer over 1 cup (235 ml) of water and release the pressure manually.
Transfer the cooked cauliflower and cashews to your blender and add the water, nutritional yeast and Worcestershire sauce, blending until smooth. Then add salt to taste and blend again.
You can either warm up the sauce on the stove, or if you have a high-speed blender, you can blend until warm. Then serve over toast.