Rarebitting on

Welsh Rarebit!

Ingredients:
Grated hard vegan cheese (In the UK that's Scheese or Cheezely - on this occasion the latter)
Margarine (in this instance Marks and Spencer dairy free - not the low-fat one, that goes weird when heated)
Cornflour (I have no cute little note to add to this)
Beer (optional - I used Co-op wheat beer, which says 'vegan' on the label. You only need a little bit, so make sure it is one where you can tolerate drinking the rest of the bottle/can!)
Soy milk (just a little) (You could probably use rice or oat milk instead - I've never tried)
Chilli powder, mustard, paprika, etc to taste
Bread (hey, nearly forgot that!)

Method
- Put the bread under the grill, let the first side toast while you do everything else
- Grate the cheese
-Melt the margarine: use enough that it fills the bottom of the pan. Start off on full heat to get it going, but turn the heat down as soon as it starts to melt. Otherwise it goes manky.
- SLOWLY mix the cornflour into the margarine, until it is all absorbed.
- Add grated cheese - there should be as much of this as there is of the existing flour/marg mixture.
- Stir until cheese starts to melt
- Add beer until the mixture turns into a smooth paste
- Add a bit of milk, but not too much. Just enough to make the mixture creamy.
- Add spices if you like that sort of thing
- Spread it on the un-toasted side of the bread and put back under the grill for a couple of minutes

You could also add a dash of worcester sauce - Life and Biona both do vegetarian ones that are available in most health food stores and Tesco if you go there. (A lot of worcester sauce, including Lea and Perrins, has anchovies in. Fishy business...)