Whipped Cashew and Honey Ricotta


  • 2 cups 
    raw cashews
  • juice 
    of one lemon
  • 1/2 tsp. 
    sea salt
  • 2 Tbsp. 
    nutritional yeast
  • 1 tsp. 
    garlic powder
  • 1 tsp. 
    onion powder
  • 1/4 to 1/2 cup 


  • 1 large 
    sweet onion, thinly sliced
  • 1 tsp. 
    olive oil
  • 1 tsp. 
    margarine or butter


  • 1 Tbsp. 
    BeeMaid Honey
  • sprig 
    fresh thyme
  • slice 
    sour dough bread or crostinis


For the Onions:

Add olive oil and butter and cook your onions, on low-medium heat till caramelized, fragrant and tender.  This may take up to 30-40 minutes.  Stir often to avoid burning.  The slower you cook these the better. Be patient. 

For the Ricotta:

Place all your ingredients into a high speed blender and blend until it resembles a Ricotta like texture.  

To assemble, toast your sourdough bread, spread on some of the ricotta, top with some caramelized onions, a generous drizzling of honey and a fresh dusting of thyme!

Recipe courtesy of Food by Maria