This mildly sweet vegan noodle kugel, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah!
This vegan noodle kugel has long been one of the favorite holiday dishes in our home. It's traditionally served for Jewish holidays such as Hannukah or Jewish New Year.
But I think it's a fantastic dish for just about any special occasion, as it's always a big crowd pleaser.
Recipe Tips
Noodle kugel is traditionally made with egg noodles but for this vegan version you can use other soft ribbon noodles like spelt ribbons, or flat, soft rombi pasta. I'm a fan of these spelt noodles.
This recipe calls for a vegan sour cream or cream cheese. You can store bought brands, or you cane make your own homemade vegan sour cashew cream or vegan cream cheese.
For the vegan butter, I always recommend the Earth Balance brand for the best texture.
More Vegan Recipes
If you love this vegan noodle kugel, check out these other holiday worthy ideas:
Recipe photos by Hannah Kaminsky.
Recipe
Vegan Noodle Kugel
Ingredients
- 8 ounces ribbon-style noodles such as spelt noodles
- 8 ounces soft tofu
- 8 ounces vegan sour cream or vegan cream cheese (or use homemade Vegan Sour Cream or Cashew Cream) about 1 cup
- 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 vegan butter melted, such as Earth Balance
- ½ cup sugar organic, vegan
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- 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.
Nutrition
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ElaineOster says
Like your recipies
lena says
Hi. Have you tried this with silken tofu? All i have is silken and firm.
Nava says
Lena, I'm sure that will work just fine. Enjoy!
lena says
great! this is my sons favorite food!!!
Bianca says
Where do the apples, butter, and raisins come into play? Please help!!
Nava says
Bianca, it's step 4, when you add the cooked noodles and all the remaining ingredients. Sorry if that was unclear!
Pam says
Would you please identify the packaged vegan noodles you used? Thanks!
Nava says
Pam, sorry — the note promised in the recipe was inadvertently left out. It should say: This is traditionally made with egg noodles, but look for other soft ribbon noodles like quinoa ribbons, or flat, soft rombi pasta. In the photo, rombi pasta is used.
I made the correction and it should show up in the post in a few hours.
Sara says
Do you make the quinoa ribbons or did you buy them? I can't find them online to purchase anywhere. Thanks.
Nava says
Hi Sara — I posted this recipe a while back and it seems like quinoa ribbons are no longer available. So I updated this to spelt ribbons, for example: http://amzn.to/2gtdoOa — and rombi pastas is good too. If all else fails, spiral pasta like rotini would be good too.
Doc says
Rice noodles would work, too.
Gail says
In the years after my mother died (46 years ago) we got repeated phone calls from friends and family asking if she ever wrote down her recipe for egg-based noodle kugel (she did not.) Until now, I have not found a recipe that tastes as good as my mom's noodle kugel. Thank you so much!
Nava says
What a lovely comment Gail, and such a nice tribute to your mom. I'm glad this recipe brought back fond memories!
Timi King says
Everyone has always loved my kugle and since becoming vegan a year ago I've been left out of my own kugle! Until now! This is just as good as mine! I just add the brown sugar, bread crumb, cinnamon, and earth balance mixture sprinkled on top (like my original) and people love it. A million thanks for posting this!
Nava says
How great, thanks for your kind comment, Timi!
Timi King says
Tried to press 5 stars but only 2 went through!
Jeremy says
Made this for the holiday weekend. It was a success with everyone vegans and non-vegans. I also added dried cranberries, toasted almond slices, and substituted agave or maple syrup for honey. Also used whole wheat penne pasta and firm tofu. All worked well and was delicious. Will probably make this again.
Julie Kessler says
Looks like a wonderful recipe and I'd love to try it. Have any thoughts on a savory version? Do you think it would be good with sauteed onions, and with scallions sprinkled on top? Of course leaving out the vanilla, cinnamon, maple syrup and raisins? Thanks for all the great recipes.
Nava says
Hi Julie — I've never given any thought to a savory version of this, but sure, that sounds great — I might try it myself! If you think of it, come back and let me know how it comes out.
Judi says
Made this and it is delicious. I want to make it again.
You can see tiny tofu pieces throughout. Is that ttypical? I am new to using tofu.
Should I use an electric mixer to try and smoothe it out?
Also. Can you freeze it?
Thank you.
Judi says
Love it!
Angelina Schapiro says
Can I leave out butter?
Nava says
Yes, you can!
Marni says
This looks so good! How long does it keep well in the refrigerator, if I want to make it ahead of time?
Nava says
I'd say a couple of days, Marni — no more than three!
Marni says
Thank you!
Lori says
Sugar is not vegan btw which I recently learned. Not a fan of vegan butter, will coconut oil work?
Nava says
Lori, you're right that some brands of white sugar may not be vegan (due to bone char processing). But organic natural sugar always is. You can always check in with the brand if you want to be sure. Then of course, there's coconut sugar. And yes, coconut oil will work well. Enjoy!
Ellen says
My first vegan noodle kugel
to break the fast. I used a 16 oz package of noodles and just upped the other ingredients a little. Perfect. Whole family loved it!! Thank you!
Micah E. Wood says
Reminds me of my moms Kugel just now in a vegan version!!!
Jackie says
Tried a vegan Kugel a few years back and it was all kinds of wrong. This one, however, is amazing! I added pineapple instead of pear as my mom traditionally did, and found similar egg-free noodles from an Italian deli! Thank you for allowing me to enjoy one of my favorite holiday foods once again
Ilene says
I made this for Rosh Hashanah and my picky granddaughter said it was her new favorite food.
Jan G. says
I had to make this gluten-free for my daughter, and it's pretty much impossible to find both gf AND vegan noodles in one. The gluten-free noodles I did find were thinner than is customary for a kugel, but I went with it. I just used the whole 12 oz. package to add more bulk. It still came out great and everyone loved it. The next time I make it, if it's not being brought to my daughter's house, I will try it with a wider vegan noodle like a vegan pappardelle noodle.