Vegan Cannoli
 
Prep time
Cook time
Total time
 
This recipe requires some setup, but once everything is prepped, it goes very quickly. That’s why this dessert is best when made for 6 to 10 people instead of 2 or 3. It's also a particularly fun dish to make with friends or family, as each person can be in the kitchen with their own job. One person can prep the dough, one can deep fry, and one can do the filling.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8 Servings
Ingredients
Cannoli Shells
  • 1 ½ cups all-purpose flour, plus more as needed
  • ¼ cup + 1 tablespoon sugar
  • ⅛ teaspoons salt
  • ½ cup + 2 tablespoons plain dairy-free creamer
  • 2 tablespoons oil, plus additional for frying
  • 1 ½ teaspoons maple syrup
  • ½ teaspoons vanilla extract
  • ¼ teaspoon Ener-G egg Replacer
Cannoli Filling
  • 12 ounces dairy-free cream cheese alternative (Jason uses Tofutti)
  • 3 tablespoons agave nectar
Garnish
  • 1 tablespoon powdered sugar
Instructions
Cannoli Shells
  1. In a metal bowl, whisk together the flour, sugar, and salt.
  2. In a blender, blend the creamer, 2 tablespoons oil, maple syrup, vanilla extract, and egg replacer until smooth and emulsified, about 1 minute.
  3. Pour the liquid into the dry ingredients and mix well.
  4. Add more flour to the dough, as needed, to make it tighter, like soft bread dough. But don’t over knead the dough.
  5. Let the dough sit for about 15 minutes.
  6. On a floured surface, roll out the dough until it is about 1/16 of an inch thick.
  7. Cut out 4-inch circles.
  8. Wrap the circles around the cannoli forms.
  9. Wet your finger and run it along the seam of the wrap and press down gently to seal the wrap.
  10. Set up a deep fryer or wok and fill it with oil until it will cover the shells.
  11. Turn it up to medium high.
  12. With a set of tongs, drop the wrapped cannoli form into the oil.
  13. Fry it until it is a light golden color and immediately remove it.
  14. Set it on a paper towel to drain the oil.
  15. Repeat with the other wrapped cannoli forms.
Cannoli Filling
  1. Place the cream cheese alternative and agave nectar in a blender or food processor, and blend for 1 minute, or until smooth.
  2. Transfer the filling to a piping bag with a wide star-shaped tip.
To Serve
  1. Pipe the filling into the cannoli shells until they are filled.
  2. Plate the cannoli and sift the powdered sugar over top.
Notes
Ancho Chile Pepper Version: Deseed and stem 2 dry ancho chile peppers. Put the peppers in what to rehydrate. The skin should smooth out and they should turn lighter in color. Mince the peppers and blend them into the filling.

Cactus Fruit Garnish Option: Thinly slice 4 prickly pear cactus fruits (about ⅛ inch thickness). Heat a little oil in a skillet over medium heat. Sauté the prickly pear fruit for about 2 minutes or until the colors smooth out. Serve about 2 to 3 slices per plate and drizzle the slices with a little agave nectar.

Toasted Pine Nuts Garnish Option: Place a skillet over medium heat. Add 3 tablespoons pine nuts, and sauté until they have light brown spots, about 2 or 3 minutes. Sprinkle over the exposed cannoli filling.
Nutrition Information
Serving size: ⅛ recipe Calories: 283 Fat: 12g Carbohydrates: 44g Sugar: 21.5g Sodium: 36mg Fiber: 2.5g Protein: 3.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/cannoli-with-ancho-cream-cheese-vegan