Open-faced Cheese Burgers

I used portabello mushrooms for our "burgers." You can see I found four very large mushrooms. I rubbed them with Udo's Oil and seasoned them with a little Bragg's and garlic salt.


I put them in the "oven."


Really I put them in a ziplock bag and put them on top of the trampoline in the sun for three hours while I went shopping.

I made a Cheese Sauce (by Rachel Talley)

1 1/2 c cashews

3/4 c chopped bell pepper
2 garlic cloves
3/4 cup nutritional yeast, 3 T fresh lemon juice,
1/2 tsp chili powder, 1/2 c water and sea salt to taste.

We assembled the Open-Faced Cheese Burger on a piece of Ezekiel Sprouted bread, spinach leaves, pickles, tomatoes, mushrooms, and drizzled the cheese sauce on top. I have to say that everyone enjoyed this burger very much and the cheese sauce really made the flavor outstanding.