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 below recipe box)
- 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)
- ¼ cup agave nectar or maple syrup
- ⅔ cup dark or golden raisins
- 1 medium apple or pear, peeled, cored, and cut into small, thin slices
- ¼ cup Earth Balance or other vegan buttery spread, melted
- ½ 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.