Vegan Noodle Kugel
This mildly sweet noodle pudding, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky.
- 8 to 10 ounces ribbon-style noodles (see note)
- 8 ounces soft tofu
- 8 ounces (about 1 cup) prepared vegan sour cream or vegan cream cheese
(or use homemade Vegan Sour Cream or Cashew Cream)
- 1/4 cup agave nectar or maple syrup
- 2/3 cup dark or golden raisins
- 1 medium apple or pear, peeled, cored, and cut into small, thin slices
- 1/4 cup Earth Balance or other vegan buttery spread, melted
- 1/2 cup natural granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Preheat the oven to 350º F.
Cook the noodles according to package directions, then drain.
Meanwhile, cut the tofu into 3 or 4 slices, then blot well between layers of paper towel or clean tea towel. Transfer to a large mixing bowl and mash until finely crumbled. Stir in the vegan sour cream or cream cheese, and agave nectar.
Stir in the cooked noodles and all the remaining ingredients. Transfer the mixture to an oiled, shallow round or rectangular 2-quart casserole dish.
Bake for 35 to 40 minutes, or until the top begins to turn golden. Let stand 15 minutes before serving. This is also good served at room temperature.
Note: This is traditionally made with egg noodles, but look for other soft ribbon noodles like quinoa ribbons, or flat, soft rombi pasta.