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Soak the cashews overnight.
In a saucepan, on low-medium heat, add 2 tbsp of coconut oil and sweat the shallots, mushrooms, and garlic. Cook without browning for about 5 minutes stirring every minute or so.
To the pan, add brandy, but be careful as the mixture may flambe; best practice is to move the pan away from the heat source when adding the brandy and then return to the heat. Reduce for about 5-10 minutes, until half of the brandy is evaporated.
When the brandy has reduced by half, add water, miso, tomato paste, salt, five-spice powder, black pepper, orange zest, cashews, and remaining coconut oil.
Bring to a simmer and remove from heat.
In a high-power blender, carefully pour the hot mixture in, blend for 1-2 minutes until smooth.
Quickly pour mixture into a heat-proof container, like a mason jar.
Allow to cool in refrigerator for 8 hours.
To serve, remove the pâté from the fridge and toast or grill slices of a nice loaf of bread with olive oil and sea salt. Pair with jam or wine jelly from a farmers’ market.