Cannoli-crispy, sweet, and creamy-are one of the most beloved desserts in Italian cuisine. They’ve been around for centuries and have earned their place in the hearts of dessert lovers worldwide. Traditionally filled with a luscious ricotta filling, these tubes of pastry dough offer a satisfying crunch followed by a creamy surprise in every bite. While the classic version features dairy and often bits of chocolate or candied fruit, there’s a rising trend for more inclusive, plant-based options.
This vegetarian cannoli recipe is a delicious twist on the original. Whether you’re a lifelong vegetarian, trying to reduce your animal product consumption, or simply curious about how a dairy-free version holds up against the traditional one, you’ll find that this recipe is just as indulgent, creamy, and satisfying as the classic. Let’s dive in and make some mouthwatering, vegetarian cannoli that everyone can enjoy!
Vegetarian Cannoli Recipe
To make these vegetarian cannoli, we’re using dairy-free alternatives, without sacrificing the authentic flavors you know and love. The crisp, fried shells are filled with a creamy ricotta substitute, made from non-dairy ingredients, and sweetened to perfection.
Ingredients Needed
Let’s break down what you’ll need:
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Cannoli Shells
- 2 cups of all-purpose flour
- 2 tablespoons of granulated sugar
- 1 teaspoon of ground cinnamon (optional, but adds great depth)
- 1/4 teaspoon of salt
- 1 tablespoon of vegetable oil (or any neutral oil)
- 1/2 cup of white wine or water (you can substitute with a light, fruity white wine for extra flavor)
- Oil for frying (such as sunflower oil or canola oil)
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Vegetarian Ricotta Filling
- 1 ½ cups of soaked and drained cashews (for the creamiest texture)
- 1/4 cup of maple syrup or agave syrup (for sweetness)
- 1 teaspoon of vanilla extract
- 2 teaspoons of lemon juice (for a little zing)
- Pinch of salt (to enhance sweetness)
- 2 tablespoons of coconut cream (to help thicken and add richness)
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Optional Toppings And Add-ins
- Mini chocolate chips (dairy-free)
- Chopped pistachios or almonds
- Candied orange peel
- Powdered sugar for dusting
Cooking Instructions
Step 1: Make The Cannoli Shells
- In a large mixing bowl, whisk together the flour, sugar, cinnamon, and salt.
- Add the oil and gradually pour in the white wine (or water), mixing until the dough begins to come together.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax and makes it easier to roll out.
- Once rested, roll the dough out very thin, about 1/8 inch thick. Using a round cutter or a glass, cut circles of dough (around 4-5 inches in diameter).
- Heat oil in a deep pot or frying pan to 350°F (175°C). Carefully wrap each dough circle around a cannoli tube (grease the tube slightly to prevent sticking) and seal the edges with a dab of water.
- Fry the dough tubes in batches for 3-4 minutes, turning occasionally until golden brown and crispy. Let them drain on paper towels.
Step 2: Make The Filling
- In a blender or food processor, combine the soaked cashews, maple syrup, vanilla extract, lemon juice, and coconut cream. Blend until completely smooth and creamy.
- Taste the filling and adjust sweetness or acidity with a bit more maple syrup or lemon juice if needed.
- Transfer the filling into a piping bag or a plastic bag with the tip cut off.
Step 3: Assemble The Cannoli
- Once the shells are fully cooled, pipe the ricotta filling into each shell from both ends, being careful not to overfill.
- If desired, garnish the ends with mini chocolate chips, chopped pistachios, or candied peel.
- Dust with powdered sugar just before serving to add a little extra sweetness and elegance.
Ingredient Science Spotlight
Let’s take a closer look at the ingredients that make this vegetarian cannoli so unique and how they contribute to the flavor and texture of the dessert:
- Cashews: Soaked cashews form the base of the vegan ricotta filling. When blended, they transform into a rich, creamy texture, similar to dairy-based ricotta. The nuts themselves bring a subtle sweetness and a smooth mouthfeel.
- Coconut Cream: Coconut cream adds body to the filling while also contributing a light tropical flavor. Its richness helps to create a velvety texture that mimics the luxurious creaminess of traditional ricotta.
- Maple Syrup: Beyond its sweetness, maple syrup has a complex, woodsy flavor that enhances the overall profile of the filling. Agave syrup can be used as an alternative, but maple adds that extra touch of depth.
- Wine in the Dough: White wine in the dough isn’t just for flavor-it also helps create a more tender, crisp texture. Alcohol evaporates during frying, leaving behind a light, crispy shell.
Expert Tips
- Chill the Dough: Resting the dough is essential. It makes the dough easier to roll out, and it also ensures the shells fry up crispier.
- Don’t Overfill: It’s tempting to stuff the cannoli to the brim, but overfilling can cause the shells to crack. A gentle hand is key.
- Fry at the Right Temperature: Keep your oil temperature consistent at 350°F (175°C). If the oil is too hot, the shells can burn; too cool, and they’ll absorb too much oil and become greasy.
- Make Ahead: You can make the shells a day or two in advance and store them in an airtight container. Just fill them right before serving to keep the shells crispy.
Recipe Variations
- Gluten-Free Cannoli: If you’re gluten-free, simply substitute the all-purpose flour for a gluten-free flour blend. Make sure to check the dough’s consistency, as gluten-free flours may require a bit more moisture.
- Different Fillings: While cashews create a fantastic vegan ricotta, you can switch it up by using silken tofu or almond ricotta. You can also infuse the filling with cocoa powder for a chocolate version or add a bit of coffee for a tiramisu twist.
- Fried vs. Baked Shells: For a lighter version, you can bake the cannoli shells instead of frying them. Simply brush them with a bit of oil, then bake them at 375°F (190°C) for 12-15 minutes or until golden and crispy.
Final Words
Vegetarian cannoli are a great way to indulge without compromising on taste. With this recipe, you get all the crunch, creaminess, and sweetness of the traditional cannoli, but with a plant-based twist that makes it more accessible to a wider range of people. It’s perfect for anyone looking to explore dairy-free desserts or simply for those who enjoy a fun, unique take on a classic favorite.
FAQs
What Is A Vegetarian Cannoli?
A vegetarian cannoli is a variation of the traditional Italian cannoli, where no animal products are used in the filling or the dough. This typically involves using plant-based ingredients like dairy-free ricotta or other substitutes, making the dessert suitable for vegetarians and vegans.
Can I Use Store-bought Cannoli Shells For A Vegetarian Recipe?
Yes, you can use store-bought cannoli shells, but it’s important to check the ingredient list to ensure they do not contain any animal-derived products, such as lard or egg, which are commonly used in traditional shells.
What Are Good Substitutes For Ricotta In A Vegetarian Cannoli Filling?
Good substitutes for ricotta in a vegetarian cannoli filling include dairy-free ricotta made from almonds or soy, cashew cream, or even coconut cream, depending on your desired flavor and texture.
How Do I Make The Cannoli Filling Without Dairy?
To make a dairy-free cannoli filling, blend silken tofu or cashews with powdered sugar, vanilla extract, and a bit of lemon zest. You can also add plant-based chocolate chips for added flavor.
Can I Make The Cannoli Shells From Scratch For A Vegetarian Recipe?
Yes, you can make the cannoli shells from scratch using a vegetarian-friendly dough. Replace any animal-based fats, like lard or butter, with vegetable oil or other plant-based fats. Additionally, make sure to use non-dairy milk if needed.
Is It Necessary To Fry The Cannoli Shells?
Traditional cannoli shells are deep-fried to achieve a crisp, crunchy texture. However, for a lighter alternative, you can bake the shells. While baking won’t give you the exact same crispness, it still provides a delicious result.
Can I Make The Cannoli Filling In Advance?
Yes, you can make the vegetarian cannoli filling ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days. However, it’s best to fill the shells just before serving to prevent them from becoming soggy.
What Are Some Flavor Variations For A Vegetarian Cannoli Filling?
You can get creative with your filling by adding flavors such as orange zest, cinnamon, or almond extract. You can also incorporate vegan chocolate chips, crushed pistachios, or even a bit of coffee for a unique twist.
How Do I Prevent The Cannoli Shells From Becoming Soggy?
To prevent the cannoli shells from becoming soggy, fill them just before serving. Additionally, avoid letting the filling sit in the shells for an extended period of time, as the moisture will soften the crispy shell.
Are There Any Vegan Alternatives To The Traditional Cannoli Recipe?
Yes, a vegan cannoli recipe can be made by using plant-based substitutes for both the shell and the filling. For the shell, you can use vegetable oil or coconut oil instead of butter or lard. For the filling, opt for vegan ricotta or a creamy base like cashew cream or coconut cream, along with powdered sugar and vanilla extract.