1 1/2 cups water
1/2 cup pimiento pieces, drained
1/2 cup raw cashew pieces
3 tablespoons nutritional yeast
3 tablespoons lemon juice
1/4 cup non-alcoholic white wine
1 1/2 teaspoons onion powder
1 1/4 teaspoons salt
1/2 teaspoon mustard powder
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon black pepper or to taste

6-9 slices whole grain bread, crusts removed if desired
1 1/2 pounds sliced mushrooms

Place all ingredients except the bread and the mushrooms in a blender and process several minutes until completely smooth. Set aside.

Preheat oven to 375 degrees. Oil a 2-quart baking dish. Place a layer of 2-3 pieces of bread in the bottom of the dish followed by one-third of the mushrooms then one-third of the sauce.

Place another layer of bread on top of the sauce followed by the second third of the mushrooms and the second third of the sauce.

Finish with a final layer of bread followed by the remainder of the mushrooms and the remainder of the sauce. Bake 45-50 minutes until lightly puffed and golden. Serve immediately. Makes 6 servings.

Per serving: 199 calories, 7 grams fat

*From: The Uncheese Cookbook