In the bowl of a stand mixer whisk together mascarpone, Sunbutter, and almond milk until creamy.
Slowly add the powdered sugar while continuing to mix on medium speed.
Place bowl of filling in the fridge for 30 minutes.
Prepare your cannoli frying station.
Fill a medium pot ¾ full with sunflower oil and heat to 360 degrees.
Lightly sprinkle working surface with flour.
Remove dough from fridge and cut in half.
Roll each half into a very thin ⅛ inch rectangular oval.
You can also pass your dough through a pasta roller, using the first two thickness settings.
Take your 4 inch cutter and cut out rounds.
Repeat with second half of dough.
Take excess dough reform into ball and cut more circles.
You should end up with about 20 dough rounds.
Gently shape each round into a longer oval, being careful not to teat them.
Wrap around the cannoli mold lengthwise.
Brush a small amount of egg white onto the edged that meet to seal them together.
Gently submerge each shell using a pair of tongs. (try to grip the edge of the mold and not the dough itself)
Cook 2-3 minutes until crispy and light golden brown.
Place cooked shells on a paper towel lines cookie sheet to cool and drain excess oil.
Once the shells are cooled, gently grip the mold with your fingers and slide the shells off.