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Soak the cashews overnight to soften them.
Sweat the mushrooms, shallot, and garlic in a little coconut oil.
Add the brandy and cook off the alcohol by half.
Add the remaining ingredients except the gellan gums and blend until smooth.
Bring the blended mixture to a boil, then add the gellan gums and blend until thickened.
Immediately pour the mixture into jars and top with the melted coconut oil and shortening fat cap.
Refrigerate until set.