Whipped Cashew and Honey Ricotta

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