What is it like? 

- Extra creamy

- Intensly cheesy

- Perfectly smooth

Recipe

1 cup coconut cream
1/4 cup oil
1/4 tsp tumeric
1 oz dried shiitake mushrooms hydrated in 1/4 cup warm water (include water)
1 tbsp nutritional yeast
1/4 tsp smoked paprika
1 tbsp dark miso
1 tbsp tapioca starch
3/4 tsp salt

Directions:
Soak the dried mushrooms in 1/4 cup warm water and allow them to hydrate for about 20 minutes.

Once the mushrooms are hydrated, combine all of the ingredients in the blender and blend for about 1 minute, until combined.

Transfer the mixture to a small sauce pan and heat gently over medium heat. Whisk to prevent sticking. When the mixture gets hot and a few bubbles rise from the bottom of the pan, be sure to stir it continuously as it thickens. Allow it to “simmer” for about 2 minutes while stirring.

Transfer the cheese to a heatproof container for storage and allow it to cool at room temperature for about a half hour before placing in the fridge.

Enjoy with your favorite bread or crackers.

TIP:
Some dishes, especially ones with a lot of spices or herbs, develop flavor as they rest. These recipes, such as many soups, stews and curries, are often better the next day. This cheese, however, is great once it is cooled and probably will not least that long. It is best if eaten within 3 days, but will keep for up to five days.