Vegan Cannoli Dip
This vegan cannoli dip recipe is inspired by the cannolis from Little Italy my father used to bring home.
Equipment
- Food processor
Ingredients
- 1 cup raw unsalted cashew pieces
- Juice of ¼ lemon
- ½ teaspoon vanilla extract
- 1 teaspoon tahini
- 1 teaspoon apple cider vinegar
- ¼ cup water plus 1 tablespoons
- 1 teaspoon nutritional yeast
- 3.5 tablespoons powdered sugar
- ½ cup chocolate chips
- Pizzelle waffle cookies for dipping optional
Instructions
Soak the Cashews:
- Soak the cashew pieces in water for 1 - 8 hours
Blend the Cashews:
- Blend the cashews in a food processor along with the vanilla, lemon juice, tahini, apple cider vinegar and water until it gets smooth and creamy.
Add the Sugar:
- Blend in the nutritional yeast, and powdered sugar. Stop every so often to scrape the sides down into the rest of the mixture. If needed, you can add more water at this point to get to desired consistency.
Stir in the Chocolate Chips:
- Transfer to a serving bowl and add chocolate chips
To Serve:
- Refrigerate dip until chilled and then serve with Pizelles or your dipper of choice.