Dairy-Free Cannoli Dip with Sweet Ricotta
A creamy dairy-free cannoli dip with sweet ricotta, vanilla, and mini chocolate chips, ready in minutes for cookies, waffle cones, or fruit.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Desserts and Dairy-Free Dips
Published
I missed cannoli more than almost anything when I cut dairy out. This dip is the workaround I landed on: all the sweet, vanilla-scented ricotta filling, none of the shell, none of the dairy. I keep the ingredients on hand for the nights I need a dessert in five minutes and don't want to think too hard about it.
It starts with my sweet dairy-free ricotta, a cashew-and-tofu blend that whips up smooth enough to pass for the real thing. Stir in cinnamon and mini chocolate chips and you're done. Serve it with broken waffle cones, graham crackers, dairy-free chocolate chip cookies, or fresh strawberries. Bring it to a party and watch how fast the bowl empties.
This recipe uses: Sweet Dairy-Free Ricotta
Ingredients
Base
- 2 cupsSweet dairy-free ricotta
Sweetener
- 2 tbspPowdered sugar
Flavor
- ¼ tspGround cinnamon
Mix-ins
- ½ cupMini dairy-free chocolate chips
Optional
- 1 tspOrange zest (optional)
Instructions
- 1
Remove the sweet dairy-free ricotta from the refrigerator. Note that the base is already lightly sweetened and flavored with vanilla — taste it before adding any additional sugar or flavoring so you can adjust from the right starting point.
- 2
Add the ground cinnamon and stir until fully combined.
- 3
Add powdered sugar one tablespoon at a time, tasting as you go, until the sweetness is to your liking. Most batches of the sweet ricotta base will need little to no additional sugar.
- 4
Fold in the mini dairy-free chocolate chips and orange zest if using.
- 5
Cover and chill for at least 20–30 minutes to allow flavors to meld and texture to thicken slightly. The dip can be made up to 24 hours in advance and kept refrigerated — the flavor improves with time.
- 6
Transfer to a serving bowl. Serve with waffle cone pieces, graham crackers, fresh strawberries, or any dippers of your choice.
How we make it dairy-free
- Ricotta cheese → Swapped for my sweet dairy-free ricotta, made from cashews and tofu. It blends silky and holds the same body as the real thing, so the texture isn't a downgrade.
- Heavy cream or mascarpone (often added to thin cannoli filling) → Not needed here. The cashew-tofu ricotta base is already soft enough to dip with, so there's nothing extra to add.
- Dairy chocolate chips → Use mini dairy-free chocolate chips. Check the label, some "dark chocolate" chips still list milkfat.
Orange zest is optional but it cuts the sweetness nicely if you have one on hand.
Tips & Variations
Make ahead: This dip is best made at least an hour before serving — the flavors deepen and the texture thickens as it chills. It keeps well in the refrigerator for up to 3 days.
Sweetness check: The sweet ricotta base is already lightly sweetened — always taste before adding powdered sugar to avoid over-sweetening.
Flavor boost: Add a pinch of nutmeg or a few drops of almond extract for a more traditional cannoli flavor.
Serving idea: Use as a filling for sandwich cookies, spoon into mini tart shells, or layer into parfait glasses with crushed waffle cone and berries.
Frequently asked questions
Can I make this cannoli dip ahead of time?⌄
Yes. Mix it up to a day ahead and keep it covered in the fridge. Give it a stir before serving since the chocolate chips can settle.
How do I store leftovers?⌄
Cover tightly and refrigerate for up to 3 days. It's a dairy-free ricotta base, so it firms up slightly when cold, just let it sit out for 10 minutes before serving again.
Is this recipe nut-free?⌄
Not as written, since the ricotta base is cashew-based. If you need nut-free, you'd have to swap in a different dairy-free ricotta or cream cheese alternative that's nut-free, and the texture will change a bit.
What should I serve with cannoli dip?⌄
Broken waffle cones are my favorite for the classic cannoli feel, but graham crackers, dairy-free chocolate chip cookies, and fresh strawberries all work. Pretzels are good too if you want a salty contrast.
Dairy-Free Cannoli Dip with Sweet Ricotta · https://nondairydude.com/recipes/dairy-free-cannoli-dip-with-sweet-ricotta
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