1. Place the vegan cream cheese in your blender jug along with lemon juice, coconut cream, white vinegar, salt, and onion powder. Blend until smooth. Set aside to use later.
2. Add olive oil and chopped onion to a frying pan or skillet on medium heat. Sauté the onions until softened.
3. Add in the crushed garlic, dried rosemary, and coriander, and sauté for a minute to toast the spices.
4. Add in the mushrooms and sauté until they have released water and the water cooks off.
5. Pour in the soy sauce add sea salt and black pepper and sauté until the soy sauce cooks off.
6. Turn off the heat, let the mushrooms chill for a fe minutes, and pour in the cream cheese batter, blend, and stir in until well mixed.
7. Transfer the mushroom mix to the food processor or blender. Blend together until well mixed but still a little chunky.
8. Serve topped with fresh chopped parsley, cumin seeds, chili flakes, mushroom biltong, and with crackers or fresh crusty bread on the side.
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