Vegan Cannoli
These vegan cannoli are a delightful twist on the classic Italian treat, filled with a creamy cashew ricotta that’ll have you dreaming of sunny Italy. I love how the crispy shells contrast with the sweet, rich filling.
Whenever I think of cannoli, I’m transported back to my childhood—helping my Nonna in the kitchen as she rolled out dough and filled those crispy shells with sweet cashew ricotta.
I realized I could recreate that joy with a vegan twist, and these cannoli are the result!
The cashew filling is so creamy and satisfying, you won't even miss the coconut cream.
Plus, it’s a fun treat to make with friends or family, and it brings everyone together over a shared love for good food.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For the cashew filling, soaking the cashews is key for that creamy texture. If you're short on time, you can soak them in hot water for about an hour instead. Feel free to experiment with different flavors in the filling—like a splash of almond extract for a twist!
Tips & Notes
- •Keep the filling chilled until you're ready to fill the shells; it makes it easier to pipe in.
- •If you want to add a bit of flair, sprinkle some crushed pistachios or chocolate chips on the ends of the filled cannoli.
Recipe Variations
- •Add a tablespoon of orange zest to the filling for a refreshing citrus twist.
- •For a spiced version, try mixing in a pinch of nutmeg or cardamom.
Storage & Freezing
These cannoli are best enjoyed fresh, but you can store any unfilled shells in an airtight container for a few days. Just fill them right before serving to keep that delightful crunch!
Frequently Asked Questions
Can I make the shells ahead of time?
Yes, you can prepare the shells a day in advance. Just store them in an airtight container to keep them crisp.
What if I don't have cannoli tubes?
You can use any cylindrical object like a thick wooden dowel or even metal straws! Just make sure to wrap the dough tightly.
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These vegan cannoli are a delightful twist on the classic Italian treat, filled with a creamy cashew ricotta that’ll have you dreaming of sunny Italy. I love how the crispy shells contrast with the sweet, rich filling.
Ingredients
Instructions
- 1
Start by making the cannoli shells. In a large bowl, mix together the flour, melted coconut oil, sugar, white wine (or vinegar), and salt.
- 2
Gradually add water until the dough comes together. Knead it on a floured surface for about 5 minutes until it's smooth and elastic.
- 3
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 4
While the dough rests, prepare the filling. Drain and rinse the soaked cashews. In a blender or food processor, combine the cashews, maple syrup, vanilla extract, lemon juice, powdered sugar, and cinnamon.
- 5
Blend until smooth and creamy. Taste and adjust sweetness if needed. You can mix in some chopped chocolate if you want extra indulgence.
- 6
Once the dough is ready, preheat your oil in a deep pan to 350°F (175°C). Roll out the dough very thin, about 1/8 inch thick, and cut into circles (about 4-5 inches in diameter).
- 7
Wrap each circle around a cannoli tube, sealing the edges with a bit of water. Fry them in the hot oil until they are golden brown, about 2-3 minutes.
- 8
Remove them from the oil and let them cool on paper towels. Once cooled, carefully remove the tubes.
- 9
Now, fill each cannoli shell with the cashew filling using a piping bag or a spoon.
- 10
Dust with extra powdered sugar and enjoy your vegan cannoli!
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