I've done some reading and pondering, and I'm fairly sure tofu, if drained well since cannoli often sit overnight and no one likes a soggy shell, would make an excellent ricotta substitute. I haven't had cannoli in quite a while so I may be mistaken, but I don't remember ricotta having much of a flavor on its own; throwing in a bit of Tofutti cream cheese might help, though. Ricotta used in cannoli must be drained overnight, so should I press the block of tofu for a long long time and then go about blending, or should I beat it into that grainy creamy consistency with the hand mixer first, allow it to drain, and then go about blending it? Also, roughly how many cups of blended-smooth tofu does one get from your average 12-oz block, or is this all a matter of how much water remains in the tofu?
Apart from that, dairy-free chocolate bits will be easy to obtain, and the egg and lard suggested in the ingredients for the shell are easily replaced.
Can anyone make any suggestions or give help, especially in the tofu department? Has anyone ever made this, or do you know of any successful veganized recipes? Thanks so much.
(x-posted to bakingbuds, easyvegan, and vegancooking.)