Vegan Cannoli

Why You’ll Love Vegan Cannoli Recipe

• The shells are light, crispy and authentic — made vegan with aquafaba, almond milk, and vegan Marsala wine for those signature bubbles.

• The filling uses firm or extra‑firm tofu blended into a ricotta‑style base for a texture and flavor reminiscent of traditional cannoli.

• It’s more than just dessert: the tofu filling adds a protein boost, making this treat a bit more satisfying and balanced than typical sugary desserts.

• You can garnish with pistachios, additional chocolate chips, or powdered sugar to customize each cannolo.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cannoli Shells:

• peanut oil (or another neutral oil for frying)

• all-purpose flour

• granulated sugar

• salt

• vegan Marsala wine

• aquafaba (liquid from a can of chickpeas)

• plain, unsweetened almond milk (or another non-dairy milk)

• sunflower oil (or another vegetable oil)

• additional aquafaba, for sealing the shells

For the Vegan Ricotta Filling:

• firm or extra-firm tofu

• freshly squeezed lemon juice

• nutritional yeast

• salt

• ground cinnamon

• vegan powdered (icing/confectioner’s) sugar

• vegan mini chocolate chips (optional)

Garnish (optional):

• vegan powdered sugar, for dusting

• crushed roasted pistachios

• additional vegan mini chocolate chips

Directions

1. In a small mixing bowl, combine flour, granulated sugar, and salt. In another bowl, mix Marsala wine, aquafaba, almond milk, and sunflower oil. Combine wet and dry ingredients and mix to form a dough.

2. Knead the dough on a floured surface until smooth, about 5 minutes. If sticky, add a little flour (but not too much).

3. Heat about 2 inches of oil in a sauté pan or pot over medium heat. Prepare a wire rack lined with paper towels for cooling.

4. Divide dough into two balls. Roll one out very thin (about 1.5 mm). Using a biscuit cutter (or rim of a glass), cut circles. Wrap each circle around a cannoli form, brush edges with aquafaba to seal, then place in hot oil using tongs. Fry for about 30 seconds until golden and bubbly, flip and fry the other side. Remove and drain on the wire rack. Repeat for all shells.

5. Once cooled, gently remove shells from forms.

6. To make the filling: squeeze excess water from tofu (do not press completely), then add to a blender or food processor with lemon juice, nutritional yeast, salt, and cinnamon. Blend until smooth. Add powdered sugar gradually until the desired sweetness and texture is achieved. Stir in chocolate chips if using.

7. Fill cooled cannoli shells using a pastry bag or a zip-top bag with the corner snipped off. Pipe filling into both ends.

8. Garnish ends with crushed pistachios or extra chocolate chips, and dust with powdered sugar if desired. Serve immediately.

Servings and timing

Yield: 10 cannoli
Prep time: 40 minutes
Cook time: 10 minutes
Total time: approximately 50 minutes

Variations

• Omit the chocolate chips in the filling for a more traditional, ricotta-only flavor.

• Use crushed almonds or walnuts instead of pistachios for a different nutty profile.

• Experiment with baking the shells for a lighter version, though the texture will differ.

• Try other non-dairy milks such as oat or cashew if almond isn’t your preference.

• Add orange zest or vanilla extract to the filling for a subtle flavor enhancement.

Storage/Reheating

• For the best texture, store shells and filling separately. Keep shells at room temperature in an airtight container and the filling in the fridge.

• Filled cannoli should be eaten shortly after assembling, as the shells will soften over time.

• Leftover tofu filling will last 3–4 days in the refrigerator and can be repurposed in other desserts or as a dip.

FAQs

What if I don’t have aquafaba?

You can try sealing the shells with water or almond milk, but aquafaba gives a more reliable seal during frying.

Can I skip the wine (Marsala)?

Yes, though Marsala adds flavor and contributes to the shell’s bubbly texture. You can substitute with another liquid if needed.

What kind of oil is best for frying?

Neutral oils with a high smoke point, such as peanut, sunflower, or canola, work best for frying cannoli shells.

Can I use silken tofu instead of firm tofu?

No, silken tofu is too soft and watery. Use firm or extra-firm tofu to achieve the desired ricotta-like texture.

How can I make sure my shells stay crisp?

Roll the dough very thin, ensure your oil is hot enough before frying, and avoid filling the shells too early.

Can I prepare cannoli shells ahead of time?

Yes. Store them in an airtight container at room temperature and fill them just before serving.

How long does the filling last in the fridge?

The filling keeps well for 3–4 days in the refrigerator when stored in an airtight container.

What if my dough is sticky and hard to roll?

Lightly flour your work surface. Avoid over-flouring, which can make the dough tough and harder to roll thin.

My shells went soggy — what happened?

This could be due to thick dough or oil that wasn’t hot enough. Roll thin and fry in properly heated oil to maintain crispness.

Can I reuse leftover filling for something else?

Absolutely. Use it as a dip for fruit, a spread on toast, or as filling for other vegan pastries.

Conclusion

This vegan cannoli recipe is a beautiful way to recreate a beloved dessert using plant-based ingredients. The crispy, golden shells and creamy tofu filling bring indulgence without dairy, and the flexible garnishes allow you to add your own twist. While a bit time-intensive, the result is a visually stunning and delightfully delicious dessert that’s perfect for special occasions or an impressive homemade treat.