Vegan Cannoli Recipe

Introduction

These vegan cannoli offer a delicious and plant-based twist on the classic Italian dessert. Crisp, thin shells are filled with a smooth, tangy tofu ricotta and finished with delightful garnishes. Perfect for a special occasion or a sweet treat anytime.

Ingredients

• Peanut oil or another neutral oil for frying
• Cannoli Dough:
• 3/4 cup plus 2 tbsp. all-purpose flour
• 1/2 tbsp. vegan granulated sugar
• 1/8 tsp. salt
• 2 tbsp. vegan Marsala wine
• 1 1/2 tbsp. aquafaba (liquid from a can of chickpeas)
• 1 1/2 tbsp. plain, unsweetened almond milk (or other non-dairy milk)
• 1/2 tbsp. sunflower oil (or other vegetable oil)
• Additional aquafaba for sealing the shells
• Vegan Ricotta Filling:
• 1 14-oz. package firm or extra-firm tofu
• 2 tsp. freshly squeezed lemon juice
• 3 tbsp. nutritional yeast
• 3/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 3/4 cup vegan powdered (icing/confectioner’s) sugar
• 1/4 cup vegan mini chocolate chips (optional)
• Garnish:
• Vegan powdered (icing/confectioner’s) sugar for dusting
• Roasted pistachios, crushed
• Vegan mini chocolate chips

Instructions

1. Step 1: In a small bowl, combine flour, vegan granulated sugar, and 1/8 tsp. salt. In another bowl, mix vegan Marsala wine, aquafaba, almond milk, and sunflower oil. Add the wet ingredients to the dry ingredients and mix well with a fork or fingers to form a dough.
2. Step 2: Turn the dough onto a floured surface and knead until smooth, about 5 minutes. Add a little flour if sticky but avoid adding too much to keep dough easy to roll.
3. Step 3: Heat about 2 inches of oil in a sauté pan or small pot over medium heat. Prepare paper towels and a wire rack nearby for draining.
4. Step 4: Divide dough into two balls. Roll one ball very thin (about 1/16 inch thick). Cut dough into circles slightly smaller than your cannoli forms using a biscuit cutter or glass rim. Repeat with the second ball and reroll scraps if needed.
5. Step 5: Place a cannoli form on a dough circle and wrap dough edges around the form loosely. Brush edges with aquafaba and press to seal firmly.
6. Step 6: Using tongs, carefully place cannoli in hot oil. Fry until golden and bubbly (about 30 seconds), turn and fry the other side. Remove with tongs and drain excess oil on the wire rack.
7. Step 7: After cooling enough to handle, gently remove cannoli shells from the forms. Use kitchen towels or mitts if shells are still hot.
8. Step 8: For the filling, squeeze tofu gently to remove some water but retain moisture. Break it up and blend with lemon juice, nutritional yeast, salt, and cinnamon until smooth.
9. Step 9: Gradually add powdered sugar, blending until desired sweetness and texture is reached (start with 1/4 cup and add up to 3/4 cup). Transfer to a bowl and stir in vegan mini chocolate chips if using.
10. Step 10: Fill a pastry bag fitted with a large tip with the filling. Pipe the filling into each shell from both ends until fully filled.
11. Step 11: Dip the ends of filled cannoli in crushed pistachios or mini chocolate chips if desired. Dust with vegan powdered sugar and serve immediately.

Tips & Variations

• Spoon the flour into your measuring cup before leveling it to avoid packing and ensure accuracy.
• Roll dough very thin to get crisp shells; thicker dough results in softer shells.
• You can seal shells with water or almond milk, but aquafaba works best to keep edges secure during frying.
• If tofu filling seems too thick or grainy, add non-dairy milk 1/2 tbsp. at a time to smooth it out.
• Be cautious adding powdered sugar to the filling to avoid thinning it too much.
• Fill cannoli shells just before serving to maintain crispness; store shells and filling separately.
• Look for vegan Marsala wine as some wines use animal products in filtering.

Storage

Store uncooked cannoli shells at room temperature in an airtight container for up to 2 days. Keep the filling refrigerated in a sealed container for up to 3 days. Assemble the cannoli just before serving to prevent the shells from becoming soggy. Leftover filled cannoli are best enjoyed immediately but can be refrigerated for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cannoli shells ahead of time?

Yes, you can prepare and fry the shells in advance and store them airtight at room temperature for a couple of days. Fill them only right before serving to keep them crisp.

What can I use if I don’t have aquafaba?

If aquafaba is unavailable, you can seal the dough edges with water or almond milk, but aquafaba provides the best hold when frying.

Vegan Cannoli Recipe

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★★★★★

4.9 from 103 reviews

• Author: anna
• Total Time: 50 minutes
• Yield: 10 cannoli 1x
• Diet: Vegan

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Description

This Vegan Cannoli recipe offers a delightful plant-based twist on the classic Italian dessert. Featuring a crispy, thin fried shell made from a simple dough and filled with a smooth, flavorful tofu ricotta mixture enhanced with lemon juice, nutritional yeast, cinnamon, and vegan powdered sugar. Garnished with crushed pistachios and vegan mini chocolate chips, these cannoli are perfect for anyone craving a dairy-free, egg-free indulgence.

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Ingredients

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Cannoli Dough

• 3/4 cup plus 2 tbsp. all-purpose flour
• 1/2 tbsp. vegan granulated sugar
• 1/8 tsp. salt
• 2 tbsp. vegan Marsala wine
• 1 1/2 tbsp. aquafaba (liquid from a can of chickpeas)
• 1 1/2 tbsp. plain, unsweetened almond milk (or other non-dairy milk)
• 1/2 tbsp. sunflower oil (or other vegetable oil)
• additional aquafaba, for sealing the shells

Vegan Ricotta Filling

• 1 14-oz. package firm or extra-firm tofu
• 2 tsp. freshly squeezed lemon juice
• 3 tbsp. nutritional yeast
• 3/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 3/4 cup vegan powdered (icing/confectioner’s) sugar
• 1/4 cup vegan mini chocolate chips (optional)

Garnish

• vegan powdered (icing/confectioner’s) sugar, for dusting
• roasted pistachios, crushed
• vegan mini chocolate chips

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Instructions

1. Make the Dough: In a small mixing bowl, combine 3/4 cup plus 2 tablespoons all-purpose flour, 1/2 tablespoon vegan granulated sugar, and 1/8 teaspoon salt. In another bowl, mix 2 tablespoons vegan Marsala wine, 1 1/2 tablespoons aquafaba, 1 1/2 tablespoons unsweetened almond milk, and 1/2 tablespoon sunflower oil. Pour the wet ingredients into the dry and mix thoroughly with a fork or fingers until a dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Add small amounts of flour only if the dough is too sticky, being careful not to add too much which can make it hard to roll out.
3. Prepare for Frying: Heat about 2 inches of peanut or another neutral oil in a sauté pan or small pot over medium heat. Set up a wire rack over paper towels nearby to drain fried shells.
4. Roll and Cut Dough Circles: Divide the dough into two balls. Roll out the first ball very thinly (about 1/16 inch or 1.5 mm). Using a large biscuit cutter or glass slightly smaller than your cannoli forms, cut circles out of the dough. Repeat with the second ball, rerolling scraps as needed.
5. Wrap Dough on Cannoli Forms: Place a dough circle over a cannoli form and loosely wrap the edges around it. Brush aquafaba on the edges and press firmly to seal so shells stay intact during frying.
6. Fry the Shells: Using tongs, carefully place one or more dough-wrapped cannoli forms into the hot oil. Fry about 30 seconds until golden and bubbly, then flip and fry the other side. Remove with tongs, let excess oil drip off, and transfer to rack to cool and drain.
7. Remove Shells from Forms: When cool enough to handle, gently slide the fried shells off the metal forms. Use kitchen towels or mitts if removing while still warm to avoid burns.
8. Prepare the Filling: Lightly squeeze the tofu to remove excess water but keep some moisture. Crumble tofu into a blender or food processor. Add 2 teaspoons lemon juice, 3 tablespoons nutritional yeast, 3/4 teaspoon salt, and 1/4 teaspoon ground cinnamon. Blend until smooth. Add vegan powdered sugar gradually (about 1/2 cup used) to reach desired sweetness.
9. Add Mix-ins to Filling: Transfer filling to a bowl and stir in 1/4 cup vegan mini chocolate chips if desired.
10. Fill the Cannoli: Fit a pastry bag with a large round or star tip and fill with the ricotta mixture. Twist the top of the bag closed with a twist tie. Pipe filling carefully into each shell from one side, then fill the other side to maximize filling and avoid breaks.
11. Garnish: Dip each filled shell’s ends in crushed roasted pistachios or mini chocolate chips as preferred. Dust the finished cannoli lightly with vegan powdered sugar.
12. Serve and Enjoy: Serve cannoli fresh for the best texture. Store leftover shells separately from filling to maintain crispness.

Notes

• Use a kitchen scale for the most accurate flour measurement by weight; if unavailable, spoon flour lightly into the cup and level off, avoiding scooping directly.
• Roll dough very thin so shells crisp up nicely; thicker dough results in softer shells.
• Aquafaba seals shells more effectively than water or almond milk.
• If blender struggles to smooth tofu due to dryness, add almond milk or water a 1/2 tablespoon at a time until smooth.
• Be cautious adding powdered sugar; more sugar will thin out the ricotta filling consistency.
• Fill only the number of shells you plan to eat immediately; store leftover shells airtight at room temperature and filling separately in the refrigerator.
• Check that your Marsala wine is vegan-friendly, as some are filtered using animal products.

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Keywords: vegan cannoli, vegan dessert, tofu ricotta, plant-based cannoli, fried dough dessert, dairy-free cannoli, vegan Italian dessert