Crispy Vegan Cannoli Filled With Sweet Creamy Ricotta

I baked this Vegan Cannoli for my neighbor’s book club last week. The shells stayed crispy around the cream, and my friend loved them.

Deliciously Crispy Vegan Cannoli

These vegan cannoli feature crispy pastry shells filled with an indulgent, creamy filling reminiscent of traditional ricotta, but made from plant-based ingredients. The recipe requires some preparation but yields around 12 cannoli and can be made for gatherings or simply as a treat for yourself.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons powdered sugar
• 1 tablespoon cocoa powder (optional)
• 1/4 cup vegan butter, softened
• 1/4 cup almond milk or any plant-based milk
• 1 teaspoon vanilla extract
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/4 cup maple syrup
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• Vegan chocolate chips for garnish (optional)
• Oil for frying

Instructions

1. Prepare the Dough: In a bowl, mix together the flour, powdered sugar, and cocoa powder. Add the softened vegan butter and mix until crumbly. Gradually add the almond milk and vanilla extract, and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling: Drain and rinse the soaked cashews, then blend them in a food processor with maple syrup, lemon juice, and almond extract until smooth and creamy. Adjust sweetness to taste. Chill the filling in the refrigerator while you prepare the shells.
3. Roll and Cut: On a lightly floured surface, roll out the refrigerated dough to about 1/8 inch thick. Cut into circles or rectangles depending on your preferred shape for the cannoli.
4. Fry the Shells: Heat oil in a deep frying pan. Carefully wrap each dough piece around a cannoli tube. Fry in hot oil until golden and crisp, about 2-3 minutes per side. Drain on paper towel and let cool slightly before removing the shells from the tubes.
5. Assemble the Cannoli: Once the shells are completely cool, fill each shell with the prepared creamy filling. Dust with powdered sugar and optionally sprinkle with vegan chocolate chips.
6. Serve: Enjoy the crispy vegan cannoli immediately for the best texture, or chill briefly before serving.

Cook and Prep Times

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes

Nutrition Information

• Servings: 12 cannoli
• Calories: 150 kcal per cannoli
• Fat: 7g
• Protein: 2g
• Carbohydrates: 20g

I store the cannoli in the fridge for up to two days. The stay crispy, and I serve chilled.