This works great as a dip or any other recipe where you would like something with a pepper jack cheese flavor.  Will keep in fridge for 5 days.

1 large fennel (small leaves removed) pureed
1/4 cup + 1 tbsp butter
1 tbsp olive oil
1 cup heavy Cashew Cream
2 tbsp nutritional yeast
1 tbsp white miso
1 tbsp apple cider vinegar
1 tsp garlic powder
4 oz roasted canned diced chilies
1/4 cup water

Saute pureed fennel in 1 tbsp butter and Olive Oil for 15 minutes over medium heat.  While fennel is cooking in a separate bowl mix cashew cream, nutritional yeast, miso, vinegar, and garlic powder.  After fennel has cooked 15 minutes lower heat to low add chilies with liquid. Add 1/4 cup Earth Balance.  When Earth Balance is melted stir in cashew cream mix.  Slowly stir in water.  Try with Polenta Pie.