Homemade Vegan Cannoli

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

1 Nasoya Silken Tofu

1 Nasoya Vegan Egg Roll Wraps

¼ cup powdered sugar

½ cup vegan cream cheese

2 tbsp. vanilla extract

1 tsp. ground cinnamon

Mini chocolate chips

Canola oil

Preparation

  1. FILLING: Drain the silken tofu into a small container, and slightly press silken tofu with a paper towel to avoid runny filling.
  2. Combine drained silken tofu, powdered sugar, vanilla extract and cinnamon in blender, and place in the fridge to set for 1 hour.
  3. After 1 hour, using a spatula scoop the filling into a pastry bag with tip cut slightly smaller than the cannoli shell opening.
  4. Fill cannoli shells, dip in chocolate chips, and sprinkle powdered sugar to finish.
  5. CANNOLI SHELLS: Heat the canola oil to 360 degrees F.
  6. Wrap Vegan Egg Roll Wraps around cannoli form and use a small amount of drained silken tofu “juice” to hold together to edges.
  7. Drop form and shell into boiling oil until golden brown. Use tongs to submerge and fry the shell in the oil until crispy, 2 to 3 minutes.
  8. Remove and set to cool.

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