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Vegan Cannoli

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These vegan cannoli are a plant-based twist on the classic Italian dessert, featuring a crispy, golden shell filled with a sweet, creamy ricotta-style filling made from cashews and tofu. Perfect for holidays or special occasions.

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tbsp sugar
  • ¼ tsp salt
  • 3 tbsp vegan butter or coconut oil
  • 2 tbsp white wine (or apple cider vinegar)
  • ¼ cup water
  • Oil for frying (vegetable or canola)
  • ¾ cup raw cashews (soaked)
  • ¾ cup firm tofu (pressed)
  • ⅓ cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • Vegan chocolate chips or chopped pistachios (optional, for garnish)
  • Powdered sugar (for dusting)

Instructions

  1. Soak cashews in hot water for 30 minutes (or overnight in cold water), then drain.
  2. In a large bowl, mix flour, sugar, and salt. Add vegan butter and mix until crumbly.
  3. Add wine and water to form a dough. Knead until smooth, then wrap and chill for 30 minutes.
  4. Meanwhile, prepare the filling by blending soaked cashews, tofu, powdered sugar, lemon juice, vanilla, and salt until smooth. Refrigerate the filling.
  5. Roll out the dough thinly and cut into circles. Wrap around cannoli forms and seal edges with a little water.
  6. Heat oil to 350°F (175°C) and fry shells until golden, about 2-3 minutes. Remove and drain on paper towels. Let cool, then gently remove from forms.
  7. Pipe the filling into cooled shells and optionally dip the ends in chocolate chips or pistachios.
  8. Dust with powdered sugar before serving.

Notes

  • You can bake the shells instead of frying, but they won’t be as crisp.
  • Let the filling chill for best texture before piping.
  • Store filled cannoli in the refrigerator for up to 2 days for best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-cannoli/