15 minutes or less + overnight soaking for the cashews | batch prep

What You’ll Need:

For the ricotta**:

1 c cashews, soaked overnight & drained

1/2 block firm tofu

juice of 1 lemon

3/4 tsp sea salt

.25oz fresh basil

3 cloves garlic

2 Tbsp olive oil

For the tacos:

8 corn or wheat free tortillas

4 ripe pears

honey, local to your area

cinnamon

**This makes a double batch of ricotta—you will only use about half for these tacos!

Cover raw cashews with filtered water in a glass dish and leave at room temperature overnight.

Once cashews have soaked:

Drain & rinse soaked cashews. Toss into a food processor or high speed blender with remaining ricotta ingredients. Puree until smooth & set aside. This recipe makes a double batch of ricotta! Store in the fridge for quick breakfast taco assembly all week long:

If you have a gas range: Torch the tortillas on each side over high heat. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla.) Use a dry frying pan on electric range for a similar result!

Smear each tortilla with 2 Tablespoons or so of prepared ricotta. Top with a sliced pear, drizzle with honey and sprinkle with cinnamon

Fold in half and eat like a taco!

Serves 4.