Name: Vegan Cannoli
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1/4 tsp salt; 2 tbsp coconut oil (solid); 1/2 cup white wine (or sub apple cider vinegar and water mix); 1/2 tsp ground cinnamon (optional); 1 tbsp aquafaba (for sealing); Oil for frying; 1 cup raw cashews (soaked); 1/2 cup firm tofu; 1/2 cup powdered sugar; 1 tbsp lemon juice; 1/2 tsp vanilla extract; 1/4 tsp salt; 2-4 tbsp plant-based milk (as needed for texture); Vegan chocolate chips or chopped dark chocolate (optional, for filling or garnish); Powdered sugar (for dusting)

Why You’ll Love Vegan Cannoli Recipe

Cannoli are one of those desserts people miss when they go vegan — but this version delivers the crunchy shell and dreamy creamy filling you expect. The shells get bubbly and crisp thanks to traditional techniques adapted for vegan ingredients, and the tofu‑based “ricotta” filling gives you both protein and luscious sweetness without dairy.

Ingredients

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

For the shells:
all‑purpose flour
granulated sugar
salt
vegan Marsala wine or another vegan sweet wine
aquafaba (liquid from canned chickpeas)
unsweetened almond milk (or other plant milk)
neutral oil such as sunflower or canola for the dough
peanut or another neutral oil for frying

For the filling and garnish:
firm or extra‑firm tofu
fresh lemon juice
nutritional yeast
salt
ground cinnamon
vegan powdered (confectioner’s) sugar
vegan mini chocolate chips (optional)
extra powdered sugar for dusting
crushed roasted pistachios for garnish (optional)

Directions

Combine the dry ingredients for the shells (flour, sugar, salt). In a separate bowl, mix the vegan Marsala wine, aquafaba, almond milk, and oil. Add the wet ingredients to the dry and form a dough. Knead until smooth.
Roll the dough very thin and cut into circles sized slightly smaller than your cannoli forms. Wrap each around a cannoli tube and seal the edges with a little aquafaba.
Heat oil in a pot or pan to fry. Fry each cannoli shell until golden and bubbly, about 30 seconds per side. Drain on paper towels and cool before removing from forms.
Prepare the filling: break up and slightly squeeze the tofu to remove excess water. Blend with lemon juice, nutritional yeast, salt, cinnamon, and powdered sugar until smooth. Stir in mini chocolate chips if using.
Fit a piping bag with a large tip and fill with the tofu ricotta. Pipe filling into each cooled shell from both ends until filled.
Dip the ends in crushed pistachios or extra mini chips if desired and dust with powdered sugar. Serve immediately.

Servings and timing

Makes about 10 cannoli.
Prep time: Approximately 40 minutes
Cook time: Around 10 minutes
Total time: About 50 minutes

Variations

Add orange zest or a splash of vanilla extract to the filling for a citrusy or aromatic twist.
Replace mini chocolate chips with chopped dried fruit like cherries or figs for a different texture and flavor.
Use gluten-free flour to make the shells suitable for gluten-sensitive guests.
Swap the tofu for a vegan cream cheese base if preferred, for a richer filling.
Decorate the ends with rainbow sprinkles or crushed freeze-dried berries for festive occasions.

Storage/Reheating

For best results, store unfilled shells and filling separately. The shells can be kept at room temperature in an airtight container for 1–2 days before they lose crispness. The filling can be refrigerated in an airtight container for 3–4 days. Once filled, cannoli should be consumed within a few hours as the shells will begin to soften.

FAQs

What makes cannoli shells crispy?

Rolling the dough very thin and frying at the correct temperature allows the shells to puff and become golden and crisp.

Can I bake the shells instead of frying?

Frying gives the best texture, but baked versions can be made if you prefer a lower-oil alternative. Just note the texture may differ.

Is vegan Marsala wine required?

While it adds traditional flavor, you can use another vegan sweet wine if needed.

What tofu is best for the filling?

Firm or extra‑firm tofu provides the best texture, as it mimics ricotta without being too watery.

Can I make the filling ahead of time?

Yes, the filling can be made 2–3 days in advance and stored in the fridge until ready to use.

How can I prevent the shells from getting soggy?

Always fill cannoli just before serving and keep the components stored separately.

Can I flavor the filling differently?

Yes, try cinnamon, orange zest, vanilla extract, or even almond extract for a unique twist.

Are chocolate chips necessary?

They are optional but add a classic cannoli touch. Chopped dark chocolate or fruit can also be used.

What oil is best for frying cannoli?

Use a neutral, high-smoke point oil like peanut, sunflower, or canola oil for the best results.

How do I reheat leftover cannoli?

Reheating filled cannoli is not recommended as the filling and shells may lose texture. Enjoy leftovers cold or make fresh when needed.

Conclusion

This vegan cannoli recipe brings the charm of traditional Italian pastry to a plant-based kitchen. With a crisp shell and a creamy, dairy-free filling, it’s a treat that delights vegans and non-vegans alike. Perfect for holidays, special occasions, or just satisfying a sweet craving, these cannoli prove that vegan desserts can be just as decadent and delicious.