Place raw cashews into a bowl and pour over boiling hot water from the kettle. Leave to soak for one hour and then drain and rinse. 

Add the soaked cashews (drained) to your blender jug along with lemon juice, coconut cream, distilled white vinegar, salt and onion powder. Blend until smooth. Set aside to use later. 

Add olive oil and chopped onion to a frying pan or skillet on medium heat. Sauté the onions until softened. 

Add crushed garlic, dried rosemary and red pepper flakes and sauté for a minute to toast the spices. 

Add sliced mushrooms and sauté until they have released water and the water cooks off. 

Pour in the sherry and add sea salt and black pepper and sauté until the sherry cooks off. 

Turn off the heat and pour in the cashew blend and stir in until well mixed. 

Transfer the mushroom mix to the food processor. Add fresh chopped parsley and process together until well mixed but still a little chunky. 

Serve topped with fresh chopped parsley and with crackers or fresh crusty bread on the side.