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.