Look no further~ the best vegan cannoli recipe has arrived!
I know I’m tooting my horn pretty loud over this one but trust me you will agree once you taste these!
Right off the bat I may get some flack for not using a traditional fried dough cannoli shell.
But this is the most delicate honey lace cookie that doubles as a cannoli shell
And believe me when I say it I think it will change your cannoli experience forever!
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THIS VEGAN CANNOLI RECIPE
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Notes for Success:
You will notice in the ingredients below I have Tofutti brand listed for the ricotta and the cream cheese *Not sponsored
However I have since started making my own vegan ricotta and it is much better, easier and cheaper!
Although if you prefer to use a store bought ricotta you will need 1½ cups
As for the vegan cream cheese you use whatever brand you like the most
Or even a homemade recipe will work fine since this is not a baked recipe
If you decide to make the Brandy Snap Cookies for the cannoli shell versus a fried dough recipe,
You will have to purchase a silicone baking mat as that is the only way to bake this type of cookie, parchment paper will not work here.
Metal Cannoli Tubes are also necessary to form the shells
It is important to note that these cookie shells will go soggy very quickly so this is not something you can fill ahead of time.
Brandy snap cannoli shells must be filled ala minute~ as they get soggy very quickly!
Yield: 10 Cannoli
Vegan Cannoli Recipe
Prep Time
30 minutes
Cook Time
7 minutes
Total Time
37 minutes
Ingredients
For the Brandy Snap Cannoli Shells
- Vegan Butter 3 Tablespoons (42g)
- Dark Corn Syrup 3 Tablespoons (60g)
- Light Brown Sugar 5 teaspoons
- Salt pinch
- Vanilla Extract 1 teaspoon (5ml)
- All Purpose Flour 5 Tablespoons + 1 teaspoon
For the Cannoli Cream Filling
- 1 Package Firm Tofu drained not pressed (approx 12 ounces)
- OR Store Bought Ricotta Cheese 1½ cup (375g)
- Vegan Cream Cheese 1 cup (226g)
- Confectioners Sugar ½ cup + 2 Tablespoons (75g)
- Vanilla Extract 1 teaspoon (5ml)
- Orange Zest ½ teaspoon
- Ground Cinnamon ½ teaspoon
- Shaved Chocolate *optional
Instructions
- First to make the brandy snap mix.
- In a small sauce pot melt the vegan butter, remove from the heat and add the light brown sugar, corn syrup, pinch of salt and vanilla extract, stir well to combine
- Add the flour and whisk smooth
- (Store in the refrigerator while you preheat the oven to 375°F)
- Not only because you only have 4 cannoli tubes, but because the cookies cool fast and forming them has to be equally fast, you will only want to make 4 cookies at a time.
- Spread 1 heaping teaspoon of the batter onto a silicone mat and spread it with a small spatula to the best round shape you can get.
- You can set up multiple sheet pans with the batter, but bake 1 sheet pan with cookies on it at a time.
- Bake for exactly 7 minutes, they will get bubbly all over the surface and start to turn a slightly darker color
- Remove from the oven and let cool just until you can get a small spatula under the cookie and immediately wrap it around a metal cannoli tube and let cool the rest of the way on the tube.
- *If the cookies cool too fast while you are trying to roll them, you can always place the pan back into the oven to get it hot again and attempt to roll it once more.
- Prepare the cannoli cream by first lightly pressing any excess water out of your tofu block and then whiz it up in a food processor until it is smooth and resembles the texture of ricotta cheese! That’s it! Instant Vegan Ricotta for your recipes!
- Next in a large mixing bowl combine the vegan cream cheese, cinnamon, sifted confectioners sugar, orange zest and vanilla extract together and paddle it smooth by hand with a large spoon or spatula.
- Fold in the vegan ricotta cheese.
- Fill the brandy snap cannoli shells and then dip the ends in shaved chocolate *optional.
- Serve immediately see additional notes for serving and storage
Notes
The brandy snap cannoli shells can be made up to 1 week in advance and kept at room temperature in a sealed, airtight container to keep them from getting soft
The cannoli cream recipe will stay fresh for up to 10 days in the refrigerator in a covered container, fill shells just before serving.
Once you fill the shells with the cream, they will start to break down and get soggy especially at room temperature. You can refrigerate filled cannoli to prolong the breakdown, but it is always best to serve and eat cannoli as soon as they have been filled
