1Rehydrate the mushrooms. Add dried shiitake mushrooms to a small saucepan. Cover with water and let soak for ~ 30 minutes. Rinse and squeeze dry. Add cashews and cover with water again. Bring to a boil and reduce heat to medium. Boil for 15 minutes. Drain and squeeze dry.

2Add cooked cashews and mushrooms to a blender (small cup). Add water (or milk), refined coconut oil, miso paste, tomato paste, onion powder, garlic powder, ground coriander, ground cumin, black pepper, and salt.

3Blend until smooth ~ 3 minutes. Place in the fridge to chill.

Tip: Make the pate the day before and keep it in the fridge overnight. It’ll solidify and hold a better shape on top of the crackers.

4Preheat the oven to 200°C (400°F) Fan. Make the crackers. Add nut butter, vinegar, and water to a mixing bowl.

5Whisk together until smooth.

6Add flour and baking powder.

7Mix well until you have a stiff dough.

8Transfer the dough to a clean flat surface. Roll out the dough and use a cookie cutter (or a cup) to cut out circles. Repeat until you have 12 crackers or no more dough left.

9Place the crackers on top of a baking tray lined with baking paper. Pierce each one with a fork all over.

10Bake at the bottom of the oven for 12 minutes. Allow to cool.

11Add crackers to a plate.

12Top each cracker with a heaping tablespoon of pate.

Tip: Fill a piping bag with the pate and pipe it onto the crackers.

13Sprinkle with sesame seeds.