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Vegan Cannoli: Crunchy, Cool, Creamy #veganrecipes
92K views
May 3, 2024
This vegan cannoli recipe is one of my favorite desserts of all time. With a crunchy shell and creamy, cool filling, they're worth the effort to make every time! And, perfect for a Christmas sweet treat. Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-cannoli/ Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/ The cannoli forms I used in this video (As an Amazon associate, I earn from qualifying purchases): https://amzn.to/48tmYX5
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Hello and happy holidays! I am so excited because today I am sharing my vegan cannoli recipe with
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you which is one of my favorite dessert recipes to make around this time of year. It is a little
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bit more work than maybe your standard dessert recipe but with that crunchy shell and the creamy
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cool filling it is so worth it. As usual if you want to follow along with the recipe on my website
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I will put the link in the description box below. So let's get right into it. Okay so we're gonna
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start with the dough and we are just adding 125 grams of flour, half a tablespoon of sugar
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and one-eighth of a teaspoon of salt to a mixing bowl here. And I'm just gonna give that a little
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whisk. Then I will mix up two tablespoons of vegan marsala wine, one and a half tablespoons
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of unsweetened almond milk, one and a half tablespoons of aquafaba, and half a tablespoon
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of sunflower oil. And we are just going to mix that up and then add it into the dry ingredients
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And we will mix that all up until we form a rough dough. One thing I want to mention about the
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marsala wine is not every brand is vegan. Some wines are filtered with animal parts and
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barnivore.com is a great website to check whether any alcohol is vegan or not before you purchase
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it. If you can't get vegan marsala wine in your area you don't strictly need it but it does give
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you those signature bubbles in the shells. So once we have a rough dough I'm going to put some flour
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on my work surface and knead the dough for about five minutes. If it's too sticky feel free to add
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some flour just don't add too much because you want to be able to roll this dough out really thin
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and if you add too much flour it's going to make it harder to roll out
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So and next I am going to roll out my dough. So I'm going to do this in two parts so that it doesn't
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get too big. So I will just pull the dough in half and start rolling out the first one
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You want your dough to be about 1 16th of an inch thick and it should be even the whole way through
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This could take a while so don't quit rolling until it's really really thin because
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this is the difference between crunchy and soft shells. Next I'm going to cut out some circles from my dough and these are going to get wrapped around
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metal cannoli forms. So I'm using a biscuit cutter that is smaller than my forms. This biscuit cutter
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is actually even smaller than what I wanted but this is the largest one that I could get so
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my cannoli are going to be a little short compared to the length of my forms but that's all right
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Okay so all our circles are cut and we've got our forms here. We also have some aquafaba in a bowl
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with a little pastry brush and we're just going to wrap the dough around the forms and I'm going
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to use aquafaba to seal it up. We want to wrap them loosely because when they get fried they're
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going to expand and if we put the dough on too tight it's going to be really hard to pull them
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off later. As far as the sealing, I have tried sealing the dough with water or almond milk before
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but I did find that aquafaba gives the most reliable seal. Sometimes when I used water
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or almond milk the shells would just come apart in the frying pan and that's not good
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All right our shells are almost ready we just need to fry them so I'm going to heat up some
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peanut oil to between 340 to 380 degrees Fahrenheit. You don't want to let it drop too
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far out above or below that range otherwise your shells will either be burned or soft
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And I've also got a wire rack here with some paper towels underneath to drain the shells later. So I
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will put a couple of them in the pan here. I don't do more than two at a time because these only take
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about 30 seconds until they need to be turned and then another 30 seconds until they're finished
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Before you start make sure you have a pair of tongs on hand because you're going to be able
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to grab these hot shells out of the oil. And you're just looking for this lovely golden brown
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color here. If it's taking more than 30 seconds per side to get there then your oil is probably
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too cool and your shells might turn out soft so pay attention to your timing
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And I will just leave these until they are cool enough to handle and then pull the forms out of
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the shells. If you want to separate them sooner make sure you're using oven mitts or clean kitchen
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towels to protect your hands. Okay so finally we are going to prepare our filling. So we're
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going to start with our tofu. This is a 14 ounce package of firm or extra firm tofu. I'm gonna
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squeeze out a little bit of the water but not too much. We're not going to use a lot of water
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too much. We're not going to press the tofu. And then I'm just breaking it up a bit and
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tossing it into the blender together with some fresh lemon juice, salt, nutritional yeast
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and cinnamon. If your blender's like mine you're probably going to need to stop a few times and
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scrape down the sides, mix it up. If we were making a regular tofu ricotta like for lasagna
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we would want to leave some chunks but in this case we want our filling to be nice and smooth
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so we can blend it up a little bit more. Just keep in mind that your filling will get thinner
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the more that you blend it. All right now we're going to add in some powdered sugar. I recommend
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doing this a quarter of a cup at a time and tasting it until you get to the sweetness that
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you want but I have done this enough I know the amount that I like so I'm just going to add that
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directly and we will blend that up again until it is nice and smooth and then we'll pour it into a
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mixing bowl. And finally if you want you can also add some mini chocolate chips in here. I am just
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using a spatula to fold them in. All right so we're ready to fill our shells. I'm using a piping
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bag with a large round tip here. You could also use a star-shaped tip but if you've got mini
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chocolate chips in there there is a risk of them clogging up your nozzles so I'm sticking with a
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round tip. And we're going to start on one side. If your filling doesn't go all the way through
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then you can turn the shell around and fill from the other side. Unfortunately I overfilled this
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bag a bit and it's a little bit too heavy so I recommend not doing that
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And I'm going to dip the ends of this one in some more mini chocolate chips for garnish
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You could also use crushed pistachios on the ends. You might want to fill only the shells
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that you're going to eat right away because if you store these with the filling in the shells
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the shells will get a little soggy. That's it and we can just finish them off with a little bit of
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powdered sugar on top. All right. This is just one of my favorite treats of all time. This creamy filling and crunchy shell
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oh it's so good. And with the tofu base I don't feel quite as guilty snacking on this as I would
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maybe some other sweet snacks. Well that is all for this one. I want to thank you so much for
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watching and I will see you next time. Bye! Thank you so much for being here with me through this video. I hope you have happy holidays, amazing new year, and I'll see you in the next one
#Cooking & Recipes
#Desserts