Vegan Cannoli Recipe.
My work here is done.
Goodnight everyone, thanks for coming…… “Drops Mic….”
Ok, Ok I won’t leave now! I’m just getting started!
But let me tell you, this Vegan Cannoli Recipe is worthy of an Oscar!
I really don’t even know what to say.
Ok, let me try.
I actually have a story behind this unique “cannoli shell” and I will explain that first because I know right off the bat I will be getting some flack for not using a traditional cannoli shell.
Many years ago I went out to dinner with a friend to her favorite Italian restaurant.
I didn’t realize until I got there just how fancy this restaurant was.
I was severely under dressed in the midst of diamond studded ladies and men in finely tailored suits.
This place was boujee as boujee gets!
I don’t remember what I ordered for dinner, but one thing I will never forget is the cannoli.
Oh that cannoli.
Cinnamon scented mascarpone cream stuffed into the most delicate honey lace cookie you could ever wrap your lips around.
It was the most perfect cannoli I had ever tasted and then never tasted again.
I have been working on this recipe for several months, and with many fails along the way and I am now confident this is the winner.
Behold the best Vegan Cannoli Recipe you will ever see, make or taste.
That is my promise to you.
A non stick baking sheetwill be fine though.
Cannoli Tubes for forming the shells are a must
See recipe below this one for the homemade tofu ricotta
- For the Brandy Snap Cannoli Shells
- Vegan Butter 3 Tablespoons (42g)
- Dark Corn Syrup 3 Tablespoons (60g)
- Light Brown Sugar 5 teaspoons
- Salt pinch
- Vanilla Extract 1 teaspoon (5ml)
- All Purpose Flour 5 Tablespoons + 1 teaspoon
- For the Cannoli Cream Filling
- Tofutti Ricotta Cheese 1½ cup (375g)
- Tofutti Cream Cheese 1 cup (226g)
- Confectioners Sugar ½ cup + 2 Tablespoons (75g)
- Vanilla Extract 1 teaspoon (5ml)
- Orange Zest ½ teaspoon
- Ground Cinnamon ½ teaspoon
- Shaved Chocolate *optional
- First to make the brandy snap mix.
- In a small sauce pot melt the vegan butter, remove from the heat and add the light brown sugar, corn syrup, pinch of salt and vanilla extract, stir well to combine
- Add the flour and whisk smooth
- (Store in the refrigerator while you preheat the oven to 375°F)
- Not only because you only have 4 cannoli tubes, but because the cookies cool fast and forming them has to be equally fast, you will only want to make 4 cookies at a time.
- Spread 1 heaping teaspoon of the batter onto a silicone mat and spread it with a small spatula to the best round shape you can get.
- You can set up multiple sheet pans with the batter, but bake 1 sheet pan with cookies on it at a time.
- Bake for exactly 7 minutes, they will get bubbly all over the surface and start to turn a slightly darker color
- Remove from the oven and let cool just until you can get a small spatula under the cookie and immediately wrap it around a metal cannoli tube and let cool the rest of the way on the tube.
- *If the cookies cool too fast while you are trying to roll them, you can always place the pan back into the oven to get it hot again and attempt to roll it once more.
- Prepare the cannoli cream by combining the vegan cream cheese, cinnamon, sifted confectioners sugar, orange zest and vanilla extract together and paddle it smooth by hand with a large spoon or spatula.
- Fold in the vegan ricotta cheese.
- Fill the brandy snap cannoli shells and then dip the ends in shaved chocolate *optional.
- Serve immediately see additional notes for serving and storage
The cannoli cream recipe will stay fresh for up to 10 days in the refrigerator in a covered container, fill shells just before serving.
Once you fill the shells with the cream, they will start to break down and get soggy especially at room temperature. You can refrigerate filled cannoli to prolong the breakdown, but it is always best to serve and eat cannoli as soon as they have been filled
- Firm Tofu, drained of excess water 1¼ blocks/packages of tofu (14ounce packages) *Approx 20 ounces total
- Prepare the "ricotta cheese" by placing the drained (squeezed of excess water) tofu in the food processor and process to the same texture as ricotta
- Pulse it several times until it starts to come together.
- It will take less than a minute of pulsing.
- Best to use the tofu ricotta right away in your recipe, but it can be stored for up to 4 days in a clean airtight container