Cannoli Shells Recipe Vegan: Crispy & Delicious Treats

There’s something undeniably delightful about biting into a crisp cannoli shell filled with creamy, luscious filling. Traditionally, cannoli shells are deep-fried and made with dairy, but what if you could enjoy them in a vegan-friendly way without compromising on that satisfying crunch and authentic flavor?

Whether you follow a plant-based diet or simply want to try a fresh twist on this Sicilian classic, this vegan cannoli shells recipe will become your new favorite. Made with simple pantry staples, these shells are perfectly crispy, golden, and able to hold any filling you desire — from classic sweet ricotta alternatives to rich chocolate or fruit fillings.

Ready to impress your family and friends with homemade vegan cannoli shells that rival traditional ones? Let’s dive into this easy-to-follow recipe that guarantees success, even if you’re a beginner baker.

Plus, you’ll find tips, variations, and serving suggestions to elevate your dessert game to a whole new level!

Why You’ll Love This Recipe

Vegan and Allergy-Friendly: This recipe uses no eggs or dairy, making it suitable for vegans and those with common allergies. It’s a wonderful alternative to traditional recipes without sacrificing taste or texture.

Simple Ingredients: You likely already have everything you need in your pantry — flour, plant-based milk, oil, and a few basic spices. No fancy or hard-to-find components required.

Crispy, Authentic Texture: These shells fry up crispy with a golden-brown finish, just like classic cannoli shells. They’re sturdy enough to hold fillings without becoming soggy.

Customizable: The recipe can be easily adapted with different flavorings or gluten-free flours depending on your preferences or dietary needs.

Ingredients

• 1 ½ cups all-purpose flour (plus extra for dusting)
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 2 tablespoons vegetable oil (neutral oil like canola or sunflower)
• ⅓ cup unsweetened plant-based milk (such as soy, almond, or oat)
• 1 tablespoon white vinegar (helps create a flaky texture)
• Vegetable oil for deep frying (about 3 cups)
• Optional: ½ teaspoon vanilla extract or citrus zest for extra flavor

Equipment

• Mixing bowl
• Rolling pin
• Cannoli forms or metal tubes (if unavailable, use tightly rolled foil cylinders)
• Deep frying pan or pot with high sides
• Slotted spoon or spider strainer
• Kitchen towel or paper towels for draining
• Pastry brush (optional, for egg wash alternative if desired)

Instructions

1. Combine dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt until evenly distributed.
2. Mix wet ingredients. In a separate small bowl, combine the plant-based milk, vegetable oil, and white vinegar. If using, add the vanilla extract or citrus zest here for added aroma.
3. Make the dough. Gradually pour the wet mixture into the dry ingredients. Stir with a fork or wooden spoon until the dough starts to come together.
4. Knead the dough. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
5. Rest the dough. Wrap the dough ball in plastic wrap or cover with a bowl and let it rest at room temperature for at least 30 minutes. This rest period helps relax the gluten for easier rolling.
6. Roll the dough thin. Divide the dough into two portions. Roll out one portion on a floured surface as thinly as possible (about 1/16 inch or as thin as you can manage). Thin dough is key to achieving crisp shells.
7. Cut and shape. Using a round cutter about 4 to 5 inches in diameter, cut out circles from the rolled dough. Wrap each circle around a cannoli form, sealing the edge with a little water or plant-based milk to ensure it sticks.
8. Heat oil for frying. In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy if possible.
9. Fry the shells. Carefully lower the cannoli forms wrapped with dough into the hot oil. Fry in batches, turning occasionally, until golden brown and crisp — about 2-3 minutes.
10. Drain and cool. Remove the shells with a slotted spoon and place them on paper towels to drain excess oil. Let them cool slightly before gently sliding the shells off the forms. Be careful — the shells are fragile when hot.
11. Fill and serve. Once completely cooled, fill the shells with your favorite vegan filling or store them in an airtight container for up to 2 days to maintain crispness.

Tips & Variations

“For extra flavor, add a pinch of cinnamon or nutmeg to the dough. If you don’t have cannoli forms, tightly roll clean aluminum foil into tubes about 5 inches long and 1 inch in diameter — they work just as well!”

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend that includes xanthan gum. The dough may be a bit more delicate, so handle with care.
• Baking Instead of Frying: For a lighter version, try baking the shells at 375°F (190°C) for 10-12 minutes, flipping halfway. The texture will be less crispy but still delicious.
• Flavor Boost: Add citrus zest (lemon or orange) or almond extract to the dough for subtle aromatic notes.
• Sweet or Savory Fillings: While traditionally sweet, these shells can also be filled with vegan savory mixtures like herbed cashew cheese or spiced tofu ricotta.

Nutrition Facts

Serving Suggestions

Once your vegan cannoli shells are ready, the real fun begins with filling and decorating!

• Fill with vegan ricotta-style filling made from blended tofu or cashews sweetened with powdered sugar and a splash of vanilla.
• Try a chocolate or coffee-flavored filling by stirring cocoa powder or espresso powder into your vegan cream cheese base.
• Garnish the filled cannoli with chopped pistachios, mini chocolate chips, or candied orange peel for an authentic Sicilian touch.
• Serve with a dusting of powdered sugar and a drizzle of melted vegan chocolate for extra indulgence.
• Pair your cannoli with a cup of strong espresso or a refreshing dessert wine to elevate your dessert experience.

Conclusion

Making vegan cannoli shells at home is a rewarding and surprisingly simple endeavor that allows you to enjoy this classic Italian treat without dairy or eggs. With just a handful of everyday ingredients and some careful frying, you’ll have crisp, golden shells ready to be filled with any plant-based filling you desire.

This recipe is not only a testament to how versatile and delicious vegan baking can be, but it also opens doors to creativity in the kitchen.

Whether you’re preparing for a festive occasion, a special dessert, or just a fun baking project, these vegan cannoli shells will impress everyone at your table. For more inspiring recipes to complement your baking, check out our Lemon Straws Recipe for a zesty snack, or try the rich and savory Instant Pot Rabbit Recipe for your next dinner party.

To add a fresh dip to your appetizers, don’t miss the Halibut Dip Recipe.

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