Cashew Ricotta Recipe

For the Ricotta:

• 2 cups raw cashews soaked - see notes
• juice of 1 lemon or 3 tbsp. white or apple cider vinegar
• 1/2 tsp sea salt
• 2 tbsp. nutritional yeast - see notes
• 1 tsp garlic powder optional - see notes
• tsp onion powder optional - see notes
• 1/4 - 1/2 cup of water

For the onions:

• 1 large white sweet onion finely slived
• 1 tsp olive oil
• 1 tsp vegan margarine or butter

For the toast:

• 1 tbsp. Bee Maid Honey
• fresh sprigs of thyme
• a piece of sourdough bread