Name: Vegan Cannoli
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons organic sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 2 tablespoons refined coconut oil, solid; 1/4 cup dry white wine (or water); 1 tablespoon apple cider vinegar; 1–2 tablespoons water (if needed); Oil for frying (vegetable or canola); 1 1/2 cups raw cashews (soaked overnight or boiled for 10 minutes); 3 tablespoons lemon juice; 1 teaspoon apple cider vinegar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 3 tablespoons maple syrup; 3–5 tablespoons plant-based milk (as needed for blending); 1/4 cup vegan chocolate chips (mini preferred); Optional: orange zest or chopped pistachios

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Crispy, golden shells filled with a luscious dairy-free ricotta cream—these Vegan Cannoli offer everything I love about the classic Italian dessert, minus the dairy and eggs. With a delicate crunch and creamy filling, they’re perfect for holidays, dinner parties, or whenever I feel like treating myself to something indulgent and plant-based.

Vegan Cannoli

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the shells:

1 ½ cups all-purpose flour

2 tablespoons organic sugar

½ teaspoon cinnamon

¼ teaspoon salt

2 tablespoons refined coconut oil, solid

¼ cup dry white wine (or water)

1 tablespoon apple cider vinegar

1–2 tablespoons water (if needed)

Oil for frying (vegetable or canola)

For the vegan ricotta filling:

1 ½ cups raw cashews (soaked overnight or boiled for 10 minutes)

3 tablespoons lemon juice

1 teaspoon apple cider vinegar

¼ teaspoon salt

½ teaspoon vanilla extract

3 tablespoons maple syrup

3–5 tablespoons plant-based milk (as needed for blending)

¼ cup vegan chocolate chips (mini preferred)

Optional: orange zest or chopped pistachios

Directions

I start by whisking together flour, sugar, cinnamon, and salt in a large bowl. Then I cut in the solid coconut oil using a pastry cutter or fork until it forms coarse crumbs.

I stir in the wine and apple cider vinegar, kneading the dough just until it comes together. If the dough is too dry, I add a tablespoon or two of water. Once it's formed into a ball, I wrap it in plastic wrap and refrigerate it for at least 30 minutes.

After chilling, I roll the dough out to about ⅛-inch thickness and cut it into 4-inch circles or ovals. Each one gets wrapped around a cannoli tube, and I seal the edge with a little water.

I heat oil in a deep pan to 350°F (175°C), then fry 2–3 shells at a time for about 1–2 minutes, turning until they're golden brown. After draining them on paper towels, I let them cool before carefully removing them from the tubes.

For the filling, I blend soaked cashews with lemon juice, apple cider vinegar, salt, vanilla, and maple syrup until smooth. I add plant milk a bit at a time until I get a creamy consistency, then stir in the chocolate chips.

I transfer the filling to a piping bag and fill the cooled shells. Garnishing with orange zest, chopped pistachios, or extra chocolate chips makes them even more special.

I refrigerate the filled cannoli before serving for the best texture and flavor.

Servings and Timing

Servings: 12 cannoli

Prep Time: 40 minutes

Cooking Time: 20 minutes

Total Time: 1 hour

Calories: Approximately 215 kcal per cannoli

Variations

I sometimes swap the chocolate chips for chopped dried fruit like cherries or apricots for a fruity twist.

For a nut-free version, I use silken tofu or sunflower seeds in place of cashews.

I like experimenting with flavor extracts—almond or orange extract can add a unique touch to the filling.

I’ve also dipped the ends of the shells in melted vegan chocolate before filling for extra indulgence.

Storage/Reheating

I store the cannoli shells and filling separately if I’m not serving them right away. The unfilled shells keep well in an airtight container at room temperature for up to 5 days. I keep the filling refrigerated for up to 4 days. Once filled, the cannoli are best enjoyed within 24 hours, as the shells can lose their crispness. I don’t recommend reheating these since they’re best served cold.

FAQs

What can I use instead of cashews for the filling?

If I’m avoiding nuts, I like using silken tofu or sunflower seeds. Both give a creamy texture that blends well with the other ingredients.

Can I bake the shells instead of frying?

While baking is possible, I find that frying gives the shells that signature crispiness. If I bake them, I use a very hot oven (around 400°F/200°C) and lightly brush the dough with oil.

Do I need cannoli tubes to make this recipe?

Cannoli tubes help shape the shells, but if I don’t have them, I wrap the dough around metal dowels or even aluminum foil rolled into logs.

Can I make this recipe gluten-free?

Yes! I use a 1:1 gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but it still works well for both the dough and frying process.

How do I keep the shells from getting soggy?

I always fill the cannoli just before serving to keep the shells crisp. If I need to prep ahead, I store the shells and filling separately.

Conclusion

These Vegan Cannoli are everything I want in a classic Italian dessert—crispy, creamy, sweet, and satisfying. I love how versatile the filling is, and how easy it is to customize with different flavors or toppings. Whether I’m serving them at a holiday dinner or just indulging on a weekend, they always impress. This recipe proves that plant-based desserts can be just as decadent and delicious as the originals.

📖 Recipe:

Vegan Cannoli

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Author: Cheryl
Total Time: 1 hour
Yield: 12 cannoli
Diet: Vegan

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Description

Crispy, golden vegan cannoli shells filled with a rich, dairy-free cashew ricotta cream. A plant-based twist on the classic Italian dessert, perfect for holidays, dinner parties, or indulgent treats.

Instructions

In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
Cut in the solid coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the wine and apple cider vinegar, kneading the dough until it comes together. Add water if the dough is too dry.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll the chilled dough to ⅛-inch thickness and cut into 4-inch circles or ovals.
Wrap each circle around a cannoli tube and seal the edge with a little water.
Heat oil in a deep pan to 350°F (175°C). Fry 2–3 shells at a time for 1–2 minutes or until golden brown, turning as needed.
Drain the shells on paper towels and let cool before carefully removing from the tubes.
Blend soaked cashews with lemon juice, apple cider vinegar, salt, vanilla, and maple syrup until smooth. Add plant milk gradually to achieve a creamy consistency.
Stir in the vegan chocolate chips and optional orange zest or chopped pistachios.
Transfer the filling to a piping bag and fill the cooled cannoli shells.
Garnish with additional toppings if desired and refrigerate before serving.