Vegan Cannolis Recipe
Make Vegan Cannolis Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shells
Filling
Finishing & Garnish
Method
Shells
- 1
Make the dough
In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp salt and (if using) 1 tbsp cocoa powder until evenly combined. Cut in 4 tbsp cold vegan butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- 2
Bind the dough
In a small bowl combine 4 tbsp non-dairy milk with 1 tsp apple cider vinegar and 1 tbsp marsala or orange juice + 2 tbsp cold water. Stir, then pour into the flour mixture. Use a fork to incorporate until a shaggy dough forms. If dough is dry, add up to 1 tbsp more cold water, 1 tsp at a time. Gather dough, form into a disk, wrap in plastic and chill in refrigerator at least 30 minutes (can rest up to 2 hours).
- 3
Roll and shape
Lightly flour a work surface. Divide chilled dough into 6 equal pieces. Roll each piece as thin as possible (2–3 mm) into a circle about 5–6 inches wide. Using a round cutter or plate, cut 5-inch circles. Brush a little non-dairy milk along one edge of each circle, then wrap each circle tightly around a greased cannoli tube so edges overlap slightly; press to seal. Repeat for all pieces. Keep seam side down on a tray while frying.
- 4
Heat oil
Heat 2 cups neutral oil in a deep heavy skillet or saucepan over medium to medium-high heat to 350°F (175°C) — if you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise slowly, browning in about 60 seconds.
- 5
Fry shells
Fry 2–3 cannoli tubes at a time, turning with tongs or a slotted spoon so shells brown evenly, about 1–2 minutes per side until golden and crisp. Do not overcrowd. Remove shells to a paper towel-lined tray and let cool slightly. While still warm, carefully slide shells off metal tubes (use tongs and a cloth to hold tube if hot). Transfer shells to a wire rack to cool completely.
- 6
Optional: Bake alternative
If you prefer not to fry, preheat oven to 400°F (200°C). Brush wrapped shells with a little oil, place on a baking sheet, and bake 10–14 minutes until edges are golden, rotating once. Cool and remove tubes.
Filling
- 7
Prepare base
If using tofu: crumble pressed extra-firm tofu into a food processor. If using soaked cashews: drain them. Add 1 cup vegan ricotta (or the prepared cashew/tofu) to the processor.
- 8
Sweeten and flavor
To the processor add 1 cup powdered sugar, 1 tsp vanilla extract, 1 tsp lemon zest (and 1/2 tsp orange zest if using), and 1/4 tsp salt. Blend until smooth and creamy, scraping down sides as needed. Taste and adjust sweetness or zest.
- 9
Whip cream and fold
Chill 1 cup plant-based heavy cream or the solid part of chilled coconut cream and whip to soft peaks with a hand or stand mixer. Gently fold the whipped cream into the sweetened ricotta/tofu mixture until light and homogenous. Fold in 1/4 cup mini vegan chocolate chips.
- 10
Chill filling
Place filling into a piping bag or a bowl, cover, and chill for at least 30 minutes to firm slightly before filling shells.
Assembly & Finishing
- 11
Fill shells
When shells are completely cool, pipe the chilled filling into each shell from both ends so filling reaches the center. Fill just before serving to keep shells crisp.
- 12
Garnish
Dip or spoon a little melted vegan dark chocolate onto each end of the filled cannoli and immediately press into chopped pistachios on each end as desired. Dust lightly with powdered sugar just before serving.
- 13
Serve & store
Serve within 1–2 hours for best crispness. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days. Filled cannolis should be refrigerated and eaten within 24 hours (note: shells will soften over time).