Who says you need dairy or eggs to enjoy the classic Italian treat of cannoli? This vegan cannoli recipe brings all the creamy, crunchy goodness of traditional cannoli, but completely plant-based and just as delicious.
Whether you’re vegan, lactose-intolerant, or simply looking to try something new, this recipe is perfect for you. The crispy shells paired with a smooth, sweet, and fluffy vegan ricotta filling will have everyone asking for seconds.
With simple ingredients and straightforward steps, you can create an impressive dessert that rivals any bakery’s offering. Plus, it’s a great way to experiment with vegan baking techniques and enjoy a beloved Italian classic without compromise.
Ready to impress your friends and family with something truly special? Let’s dive right in!
Why You’ll Love This Recipe
This vegan cannoli recipe is a game changer for anyone craving a rich, indulgent dessert without animal products. The shells are perfectly crisp, flaky, and golden brown, made from scratch with a simple dough that’s easy to handle.
The filling uses silken tofu and cashews blended to creamy perfection, offering a luscious texture and subtle sweetness.
It’s customizable too! Add your favorite mix-ins like vegan chocolate chips, candied fruits, or nuts to the filling for a personal touch.
Plus, it’s refined sugar-free if you opt for natural sweeteners, making it a healthier alternative to traditional cannoli. This recipe is sure to become a favorite for special occasions or anytime you want a delightful treat.
Ingredients
- For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp vegan butter (cold, cut into cubes)
- 3/4 cup dry white wine (or sparkling water for a milder flavor)
- Vegetable oil for frying
- For the Filling:
- 1 cup raw cashews (soaked overnight and drained)
- 1/2 cup silken tofu
- 1/4 cup powdered sugar (or maple syrup to taste)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup mini vegan chocolate chips (optional)
- Zest of 1 orange (optional)
- For Garnish:
- Powdered sugar for dusting
- Chopped pistachios
- Additional chocolate chips
Equipment
- Mixing bowls
- Rolling pin
- Deep frying pan or pot
- Cannoli forms or metal tubes (or homemade substitutes like metal rods)
- Food processor or high-speed blender
- Slotted spoon
- Cooling rack
- Piping bag or zip-top bag for filling
Instructions
- Prepare the dough: In a large bowl, whisk together the all-purpose flour, sugar, and salt. Add the cold vegan butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Add the liquid: Gradually pour in the white wine (or sparkling water), stirring until the dough starts to come together. Knead briefly on a floured surface until smooth and elastic, about 3-5 minutes. Cover with plastic wrap and let it rest for 30 minutes.
- Roll out the dough: Divide the dough into manageable portions. Roll each portion out thinly (about 1/8 inch) on a floured surface.
- Cut and shape shells: Using a round cutter (about 4 to 5 inches in diameter), cut circles from the dough. Wrap each circle around a cannoli form, sealing the edge with a little water.
- Heat oil and fry: Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry the wrapped dough shells in batches until golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to carefully remove and drain on paper towels. Let cool before removing from forms.
- Make the filling: In a food processor, blend soaked cashews, silken tofu, powdered sugar, vanilla extract, and cinnamon until completely smooth and creamy. Fold in chocolate chips and orange zest if using.
- Fill the shells: Transfer the filling to a piping bag and gently fill each cooled shell from both ends to prevent cracks.
- Garnish and serve: Dust cannoli with powdered sugar and sprinkle with chopped pistachios and extra chocolate chips. Serve immediately or refrigerate for up to 2 days.
Tips & Variations
For crispier shells, be sure the oil temperature stays consistent at 350°F. Too cool, and the shells absorb oil; too hot, and they burn quickly.
Try swapping the white wine for sparkling water or a flavored liqueur to give the shells unique notes. You can experiment with different fillings, such as vegan mascarpone or coconut cream for variety.
If you want to add a fruity twist, mix in finely chopped candied orange peel or dried cherries into the filling. For a nutty touch, rolled pistachios on the ends of filled cannoli add both color and crunch.
For a chocolate shell, add 1-2 tbsp cocoa powder to the dough for a rich twist. You can also dip the ends of your filled cannoli in melted vegan chocolate for an extra indulgent finish.
Nutrition Facts
| Nutrient | Per Serving (1 cannoli) |
|---|---|
| Calories | 280 kcal |
| Fat | 15 g |
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fiber | 3 g |
| Sugar | 10 g |
Serving Suggestions
Vegan cannoli are best enjoyed fresh, paired with a cup of strong espresso or a light herbal tea. For a party, serve them alongside a fruit platter or a selection of vegan cookies for a delightful dessert spread.
They also make an elegant dessert for dinner parties or special occasions. Try presenting them on a beautiful platter with fresh mint leaves and a drizzle of vegan chocolate sauce for a stunning presentation.
If you love Italian desserts, you might also enjoy checking out Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for more plant-based indulgences.
Conclusion
This vegan cannoli recipe proves that you don’t need dairy or eggs to enjoy the sweet, crunchy delight of this Italian classic. The homemade shells are crisp and golden, while the creamy filling satisfies any sweet tooth with its smooth texture and subtle flavors.
With simple ingredients and easy steps, you can create a dessert that’s both impressive and utterly delicious.
Perfect for celebrations, casual get-togethers, or just because you deserve a treat, these vegan cannoli will become a staple in your dessert repertoire. Don’t forget to try variations with different flavorings and toppings to make each batch uniquely yours.
For more vegan recipe inspiration, explore Vegan Bread Machine Recipe for Soft, Delicious Loaves and Peruvian Vegetable Recipes for Flavorful Healthy Meals. Happy cooking and buon appetito!
📖 Recipe Card: Vegan Cannoli Recipe
Description: Delicious and crispy vegan cannoli shells filled with a creamy, sweet tofu ricotta filling. Perfect for a plant-based dessert that everyone will love.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons vegan butter, chilled and cubed
- 1/2 cup white wine or sparkling water
- 1 cup firm tofu, drained
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup dairy-free cream cheese
- 1/4 cup mini dairy-free chocolate chips
- Zest of 1 orange
- Vegetable oil for frying
Instructions
- In a bowl, mix flour, sugar, and salt.
- Cut in vegan butter until mixture resembles coarse crumbs.
- Slowly add wine or sparkling water, mixing to form dough.
- Wrap dough and chill for 30 minutes.
- Roll dough thin and cut into 4×4 inch squares.
- Wrap squares around cannoli tubes and seal edges with water.
- Heat oil to 350°F and fry shells until golden, about 2-3 minutes.
- Remove and cool completely before removing tubes.
- In a blender, combine tofu, powdered sugar, vanilla, cream cheese, and orange zest until smooth.
- Fold in chocolate chips.
- Fill cooled shells with the tofu mixture using a piping bag.
- Serve immediately or chill before serving.
Nutrition: Calories: 250 kcal | Protein: 5 g | Fat: 12 g | Carbs: 30 g
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