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For a truly elegant and delicious dessert, nothing beats the classic cannoli. Now, with this incredible recipe, you can enjoy a perfect, dairy-free version. These vegan cannoli feature a creamy, rich filling made from a cashew-based cream, all encased in a crispy shell. This no-bake recipe is surprisingly simple, allowing you to whip up a batch of these amazing treats in just 30 minutes of active prep time.
What Are Vegan Cannoli?
Vegan cannoli are a plant-based twist on a traditional Italian pastry. A classic cannolo, which means “little tube,” consists of a fried pastry shell filled with a creamy ricotta-based filling. Our vegan version replicates this classic by using a store-bought vegan shell or a simple homemade one, but the real star is the filling. By blending soaked cashews with a touch of plant-based milk and sweetener, we create a luscious, smooth, and dairy-free cream that perfectly mimics the richness of the traditional ricotta filling.
Ingredients for Your Vegan Cannoli
- 1 cup raw cashews, soaked in hot water for at least 1 hour
- 1/4 cup unsweetened plant-based milk (almond or oat)
- 1/4 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
- A pinch of salt
- 1/4 tsp finely grated orange zest (optional)
- 8-10 vegan cannoli shells (store-bought or homemade)
- Optional toppings: vegan mini chocolate chips, chopped pistachios, or powdered sugar for dusting
How to Prepare Your Vegan Cannoli
- Make the Filling: Drain the soaked cashews and rinse them. Place the drained cashews in a high-speed blender along with the plant-based milk, powdered sugar, vanilla extract, and salt. Blend on high until the mixture is completely smooth and creamy. This may take a few minutes. If the mixture is too thick, add a tablespoon of milk at a time until you reach a pipeable consistency. Stir in the optional orange zest.
- Chill the Filling: Transfer the creamy filling to a bowl, cover it, and place it in the refrigerator to chill for at least 30 minutes. This will help the filling firm up, making it easier to pipe into the shells.
- Fill the Shells: Transfer the chilled filling to a piping bag fitted with a large round tip. Carefully pipe the filling into each end of the cannoli shells until they are full.
- Garnish and Serve: For a classic finish, dip the ends of the filled cannoli in vegan mini chocolate chips or chopped pistachios. Dust with a light coating of powdered sugar just before serving.
Tips for a Perfect Dessert
- Soak the Cashews: Don’t skip this step! Soaking the cashews is crucial for achieving that silky-smooth texture without any graininess.
- Use a Good Blender: A high-speed blender is highly recommended for this recipe to ensure the cashews are blended into a perfectly creamy consistency.
- Fill Just Before Serving: To keep the cannoli shells crispy, it’s best to fill them no more than an hour or two before serving. The filling will soften the shells over time.
Conclusion
This vegan cannoli recipe is a delicious testament to the fact that you don’t need dairy to enjoy classic Italian desserts. The creamy, flavorful filling and crispy shell come together to create a delightful treat that will satisfy both vegans and non-vegans alike. Enjoy this perfect, cruelty-free version of a beloved pastry.
Perfect Vegan Cannoli In Easy 4 Steps
A delicious, no-bake recipe for dairy-free cannoli with a creamy, cashew-based filling.
Ingredients
- 1 cup raw cashews soaked in hot water for at least 1 hour
- 1/4 cup unsweetened plant-based milk almond or oat
- 1/4 cup powdered sugar sifted
- 1/2 tsp vanilla extract
- A pinch of salt
- 1/4 tsp finely grated orange zest optional
- 8-10 vegan cannoli shells store-bought or homemade
- vegan mini chocolate chips chopped pistachios, or powdered sugar for dusting Optional toppings
Instructions
- Make the Filling: Drain the soaked cashews and rinse them. Place the drained cashews in a high-speed blender along with the plant-based milk, powdered sugar, vanilla extract, and salt. Blend on high until the mixture is completely smooth and creamy. This may take a few minutes. If the mixture is too thick, add a tablespoon of milk at a time until you reach a pipeable consistency. Stir in the optional orange zest.
- Chill the Filling: Transfer the creamy filling to a bowl, cover it, and place it in the refrigerator to chill for at least 30 minutes. This will help the filling firm up, making it easier to pipe into the shells.
- Fill the Shells: Transfer the chilled filling to a piping bag fitted with a large round tip. Carefully pipe the filling into each end of the cannoli shells until they are full.
- Garnish and Serve: For a classic finish, dip the ends of the filled cannoli in vegan mini chocolate chips or chopped pistachios. Dust with a light coating of powdered sugar just before serving.
Notes
You can substitute store-bought vegan ricotta for the cashew-based filling if you are short on time.
