Vegan Cannoli Recipe With Non-Dairy Ricotta

Vegan cannoli
Foto: CC0 / Pixabay / solci_109

Cannoli is a classic Italian dessert characterized by its crispy shell and a creamy filling. You can easily make your own vegan cannoli using our recipe below.

Originally from Italy, cannoli is a traditional pastry often served as dessert. It is made of a crunchy shell and a sweet and creamy filling made from ricotta cheese and chocolate chips. Whether you want to make them for dessert or as a snack with your coffee or tea, this vegan cannoli recipe is a great alternative for when you want to eat or serve something fancier to your guests. So, if you have time and are excited to prepare a homemade special treat, gather your ingredients and let’s start baking.

Ingredients for Vegan Cannoli

Vegan cannoli require more work than store-bought, but they're worth it.
Vegan cannoli require more work than store-bought, but they’re worth it. (Foto: CC0 Public Domain / Unsplash / Sangria Señorial )

This vegan cannoli recipe will yield about 15 servings and it will take 2¼ hours to prepare. In order to make the cannoli shells, you will need to get stainless steel cannoli tubes, for example from EUICAE on Amazon**.

For the vegan ricotta:

  • ¾ gallon soy milk
  • 5 tbsp. vinegar
  • 1 tsp salt

For the vegan cannoli shells:

  • 1½ cup flour
  • 2 tbsp sugar
  • 1 tsp dark cocoa powder
  • ½ tsp cinnamon powder
  • 2 tbsp vegan butter
  • 4 tbsp sweet red vegan wine
  • 1 tbsp water
  • 5 cup of oil, for frying

For the filling:

How to Make Vegan Cannoli

Serve your vegan cannoli as dessert on special occasions!
Serve your vegan cannoli as dessert on special occasions! (Foto: CC0 / Pixabay / lucas_holiday)

If you want to achieve the best results, this recipe for vegan cannoli requires time and a bit of work. Follow these instructions to create this delicious Italian pastry.

Start with the vegan ricotta:

  1. Pour the soy milk into a large sauce pan or pot and stir it regularly until it starts boiling.
  2. Turn the heat off and add both salt and vinegar. Stir until fully combined, and then set aside for 10 minutes.
  3. Place a strainer in a large bowl, cover it with a clean kitchen cloth or other cheesecloth alternative and pour the already curdled soy milk. Wrap the milk in the cloth without removing it from the strainer, and place something heavy on top to help it drain. You can also press it yourself until the mixture is fully drained.

Continue with the cannoli shells:

  1. Add all dry ingredients to a bowl and mix. Then add the vegan butter, sweet red wine, and the water and mix until fully combined.
  2. Once the mixture has a dough consistency, transfer it to a clean working surface and knead it with your hands until it’s smooth and no longer sticky. Place the dough back in the bowl, cover it with a kitchen towel, and set it aside for 30 minutes.
  3. Transfer the dough back to a dusted work surface and roll it out with a rolling pin. Flatten it completely until it’s about half an inch thick and cut it into circles with a cookie cutter.
  4. Add frying oil to a deep saucepan and heat it up until it starts to bubble.
  5. Wrap the dough around the cannoli tubes and fry one or two cannoli at a time for only one minute each. When they are light brown, take them out and place them into a plate with paper towels to absorb the excess of oil,
  6. Once they’ve cooled down, remove the cannoli tubes.

Now make the vegan filling:

  • Add the vegan ricotta, sugar, and dark chocolate chips to a large bowl and mix.
  • Transfer the cream to a piping bag and fill each vegan cannoli.
  • Place your cannoli in a tray, sprinkle with powdered sugar, and enjoy!

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