In large skillet over medium-high heat, warm butter or olive oil. Add mushrooms and a generous pinch of salt. Reduce heat to medium and cook mushrooms until they’ve released most of their liquid, stirring regularly, about 10 minutes.

Meanwhile, drain soaked cashews. In blender, combine cashews with lemon juice, miso, nutritional yeast, garlic powder, and ½ teaspoon salt. Blend on high until smooth. If mixture doesn’t blend properly, add water, 1 tablespoon at a time, until you reach your desired consistency. Adjust the seasoning with salt and/or nutritional yeast to taste.

When mushrooms are almost done cooking, stir in thyme. Toast bread.

Spread toast with cashew cream cheese and top with sauteed mushrooms. Garnish with more thyme and serve immediately.