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–+ servings

The ULTIMATE Vegan Cannolis

Denise Keniston - Basil Lover
Discover the joy of vegan cannolis with this delightful recipe. Enjoy crispy, homemade cannoli shells filled with a creamy and sweetened soy ricotta filling!
5 from 4 votes
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 1 hour
Course Dessert
Cuisine Italian
Servings 12 cannolis

Equipment

  • Mixing Bowls
  • Whisk
  • Saucepan
  • Wooden Spoon
  • Rolling Pin
  • Round Cookie Cutter
  • Cannoli Tubes
  • Tongs
  • Piping Bag
  • Large Pot for frying
  • Baking Thermometer

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 2 tbsp vegan butter melted
  • 1/4 cup plant-based milk
  • 2 tbsp apple cider vinegar
  • 1 batch vegan sweetened ricotta
  • 1/2 cup vegan chocolate chips/shaved chocolate

Instructions
 

  • In a mixing bowl, combine the flour, sugar, and salt for the cannoli shells. Add the melted vegan butter, plant-based milk, and apple cider vinegar. Mix until a dough forms. Knead the dough on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • On a lightly floured surface, roll out the chilled dough until it's about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles, about 4-5 inches in diameter.
  • Wrap each dough circle around a cannoli tube, overlapping the edges slightly, and press to seal. Repeat with the remaining dough circles.
  • In a large pot, heat vegetable oil to a temperature of about 350°F (175°C).
  • Carefully place the wrapped cannoli tubes into the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side. Use tongs to turn the cannolis to ensure even frying. Once golden brown, remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil. Let them cool completely.
  • Once the fried cannoli shells have cooled, gently slide them off the cannoli tubes. Fill a piping bag fitted with a small round tip (or a ziplock bag with a corner snipped off) with the prepared soy ricotta filling.
  • Pipe the filling into both ends of each cannoli shell, filling the entire shell.
  • Refrigerate the filled cannolis for at least 1 hour before serving to allow the flavors to meld and the filling to set.
  • Serve the vegan cannolis chilled and enjoy the delightful combination of crispy cannoli shells and creamy store-bought soy ricotta filling.
Keyword cannolis, cannolis with soy ricotta, dairy-free cannolis, vegan cannolis
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