Whipped Cashew and Honey Ricotta

Ingredients

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
water
caramelized onions
1 large
sweet onion, thinly sliced
1 tsp.
olive oil
1 tsp.
margarine or butter
to assemble
1 Tbsp.
BeeMaid Honey
sprig
fresh thyme
slice
sour dough bread or crostinis

Directions

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