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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Cannoli made Easy by Chef Jason Wyrick

    Vegan Cannoli made Easy by Chef Jason Wyrick

    0
    By Alisa Fleming on July 5, 2009 Dairy Free Desserts

    Cannoli is a classic Italian dessert that’s typically made with copious amounts of dairy and egg. But Chef Jason Wyrick of The Vegan Taste shared his classic vegan cannoli recipe with us. His restaurant-worthy version is also made with ancho chile peppers and garnished with prickly pear fruit and toasted pine nuts. We’ve included those additions as options, but the base recipe is now his elegant, no frills, decadent vegan cannoli.

    Vegan Cannoli Recipe by popular Chef Jason Wyrick- with ancho chile pepper option!

    Vegan Cannoli made Easy by Chef Jason Wyrick

    This isn’t a quick and easy recipe, but it doesn’t have a rhythm that allows you to make a large batch without mch additional effort.  You can also freeze the cannoli shells. Just pop them out, let them defrost, and fill for a last minute dessert. Here are some more tips and notes for making the perfect vegan cannoli.

    Cannoli Equipment

    For the most part, the equipment you need is standard to most kitchens, but there are a few helpful items for making vegan cannoli.

    • Molding: The one specialty item you do need for making cannoli is cannoli tubes. These are rods that you wrap the dough around and place in the fryer to create the cannoli shape. In a pinch, you can use aluminum foil to make your own cannoli tubes.
    • Frying: A deep fryer is helpful, but you can use a wok, metal pot, or cast iron pot. You’ll want to heat the fry oil to about 360°F, so you will want a thermometer if you aren’t using a deep fryer.
    • Piping: If you don’t have a piping bag, you can simply pack the filling into a plastic bag, snip a corner, and squeeze through the hole to pipe the filling into the vegan cannoli.

    Vegan Cannoli Ingredient Notes

    Most of the ingredients in this vegan cannoli recipe are standard baking ingredients, but we do want to give attention to a few items.

    • Creamer: When Jason created this recipe, soy creamer was pretty much the only dairy-free game in town. But you can use your favorite creamer. In a pinch, lite canned coconut milk will also work well in place of the creamer.
    • Oil: Be sure to use a high heat oil for both the cannoli shells and the frying. Canola, vegetable, corn, avocado, or rice bran oil tend to be good options.
    • Egg Replacer: Your just using the powder, not preparing the egg. Jason uses Ener-G, which is a time-tested favorite for baking. But another powdered egg replacer brand will likely work just fine.
    • Cream Cheese Alternative: Again, when Jason created this vegan cannoli recipe, Tofutti was one of the only dairy-free cream cheese options. That said, it works great. But I recommend using your favorite dairy-free cream cheese alternative since it is a highlight in the filling. If you want that classic ricotta texture, you can use a brand like Kite Hill Dairy-Free Ricotta or Tofutti Dairy-Free Ricotta.

    Serving & Presentation

    As noted, Chef Jason likes to blend rehydrated ancho chile peppers into the filling. They add a little heat, a little sweetness, and a lot of interesting flavor. When doing this, he complements the dish with cooked prickly pear, toasted pine nuts, and an extra drizzle of agave (which helps to cut the astringency of the fruit and heat of the ancho). But this is all optional. You can keep it simple with the basic filling and a dusting of powdered sugar. No one will be disappointed!

    If you like to serve your vegan cannoli with a complementary drink, they go well with a nice Riesling or even a lightly flavored cider like a pear cider.

    Vegan Cannoli Recipe by popular Chef Jason Wyrick- with ancho chile pepper option!

    Special Diet Notes: Vegan Cannoli

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    Vegan Cannoli
     
    Print
    Prep time
    40 mins
    Cook time
    20 mins
    Total time
    1 hour
     
    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: Chef Jason Wyrick
    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
    3.5.3229

    More Vegan Italian Dessert Recipes

    Chai Tiramisu

    Vegan Chai Tiramisu Recipe - also nut-free! Homemade lady fingers.

    Balsamic Berry Vegan Panna Cotta

    Bold Vegan - Berry Balsamic Panna Cotta

    Dark Chocolate Sorbetto

    Chocolate Sorbetto Recipe

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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