Name: Vegan Noodle Kugel
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 8 ounces ribbon-style noodles (egg-free, such as spelt ribbons or fettuccine broken into shorter lengths); 8 ounces soft tofu; 8 ounces 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 (optional); 1 medium apple or pear (peeled, cored, and cut into small, thin slices); 1/4 cup vegan butter (melted, such as Earth Balance); 1/2 cup sugar (organic, vegan); 2 teaspoons vanilla extract; 1 teaspoon cinnamon

This mildly sweet vegan noodle kugel, made dairy-free, is a classic Jewish comfort food: tender ribbon noodles baked in a creamy, cinnamon-scented custard with apples and raisins until the top turns golden and crisp. It's always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah!

Vegan noodle kugel with raisins and apple slices in a baking dish

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 Hanukkah 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.

A traditional sweet kugel leans on egg noodles, eggs, butter, and plenty of dairy (usually cottage cheese and sour cream). This version swaps in soft tofu and vegan sour cream or cream cheese for that rich, custardy middle, and it holds together beautifully once it rests.

Key Ingredients & Substitutions

Ribbon-style noodles. 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. Egg-free fettuccine broken into shorter lengths works well too. Read labels carefully: most "wide egg noodles," and even some "yolk-free" noodles, still contain egg whites.
Soft tofu. Mashed soft tofu stands in for the cottage cheese and eggs of a classic kugel. It adds protein and gives the filling that familiar curd-like texture. Blotting it well keeps the kugel from turning watery; silken tofu is too loose here, so stick with soft or medium-soft.
Vegan sour cream or cream cheese. This is what makes the kugel rich and slightly tangy, the way the dairy version is. You can use store-bought brands, or you can make your own homemade vegan sour cream, sour cashew cream, or vegan cream cheese. Cream cheese makes a denser, richer kugel; sour cream makes a lighter, tangier one.
Agave and sugar. Agave nectar blends smoothly into the tofu mixture, while the sugar helps the top caramelize. Maple syrup works in place of agave, or try a drizzle of homemade vegan apple honey for a nod to the honey-and-apple traditions of Rosh Hashanah.
Vegan butter. For the vegan butter, I always recommend the Earth Balance brand for the best texture. Melted coconut oil works in a pinch, though you'll lose a little of that buttery flavor.
Apple or pear, raisins, cinnamon, and vanilla. Thin slices of apple or pear soften into the noodles as they bake, and dark or golden raisins add little pockets of sweetness. A teaspoon of cinnamon and a generous splash of vanilla round everything out.

Helpful Tips

Undercook the noodles slightly. Boil them a minute or two short of the package time. They'll keep softening in the oven as they soak up the creamy mixture, and starting al dente keeps the finished kugel from going mushy.

Blot the tofu well. Pressing out the excess water between towels is what lets the tofu mixture cling to the noodles instead of pooling at the bottom of the dish.

Leave some noodles sticking up. When you spread the mixture in the dish, don't smooth the top flat. The ribbons that poke up are the ones that turn crisp and golden, and those crunchy edges are everyone's favorite part.

Let it rest before cutting. Give the kugel a full 15 minutes out of the oven. It firms up as it cools slightly, so the squares hold their shape. It's also good served at room temperature, which makes it an easy dish to bring along to a holiday gathering.

Serving of vegan noodle kugel on a white plate with a fork

Variations

Raisins or not. Raisins are a love-them-or-leave-them ingredient in kugel. Skip them entirely, swap in dried cranberries or chopped dried apricots, or plump them first in a little warm apple juice for extra-juicy bites.
Extra apple. Use two apples instead of one, or fold in a half cup of unsweetened applesauce for a softer, more fruit-forward kugel. Tart apples like Granny Smith balance the sweetness nicely.
Cinnamon-crumb topping. Toss crushed cornflakes or graham crackers with a tablespoon of melted vegan butter and a little cinnamon sugar, and scatter it over the top before baking.
Less sweet. Cut the sugar to ¼ cup and let the fruit do more of the work. This makes the kugel work better as a side dish alongside a savory main.
Savory kugel. Leave out the agave, sugar, raisins, fruit, cinnamon, and vanilla. Instead, add a sautéed onion, a clove or two of garlic, salt, pepper, and some fresh dill, and use plain vegan sour cream for a savory noodle side.

Serving Ideas

On the holiday table, noodle kugel sits happily between the mains and the desserts. For Rosh Hashanah, serve it alongside a round loaf of egg-free vegan challah, sweet potato tzimmes, and Sephardic stewed white beans, with apple slices for dipping on the side. It's equally at home on a Hanukkah spread next to latkes and applesauce.

Sweet kugel also makes a lovely brunch dish. Cut it into squares and serve it warm or at room temperature with fresh fruit and coffee, or bring it to a potluck, since it travels well and doesn't need to be piping hot to taste good.

Storing & Freezing

Let the kugel cool completely, then cover the dish tightly or transfer the squares to an airtight container. It keeps in the refrigerator for 4 to 5 days. Enjoy it cold, at room temperature, or rewarmed in a 350°F oven for 10 to 15 minutes (cover it with foil so the top doesn't get too dark). You can also make the whole kugel a day ahead of a holiday meal and reheat it just before serving.

Noodle kugel freezes well. Wrap individual squares or the whole cooled kugel in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat, covered, at 350°F until warmed through, about 20 minutes for a full dish. Uncover for the last few minutes to re-crisp the top.

Plated vegan noodle kugel with apples in the background

More Vegan Jewish Holiday Recipes

If you love this vegan noodle kugel, check out these other holiday-worthy ideas:

Recipe photos by Hannah Kaminsky.

Recipe

Vegan Noodle Kugel

4.83 from 28 votes

This mildly sweet vegan noodle kugel bakes tender ribbon noodles in a creamy tofu and vegan sour cream custard with apples, raisins, and cinnamon until golden on top. A classic, dairy-free Jewish comfort food for Rosh Hashanah, Hanukkah, or brunch.

Print Pin Save

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 8 servings

Ingredients

8 ounces ribbon-style noodles egg-free, such as spelt ribbons or fettuccine broken into shorter lengths
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 optional
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

US Customary - Metric

Instructions

Preheat the oven to 350°F. Lightly oil a shallow 2-quart round or rectangular baking dish.
Cook the noodles in a large pot of boiling water until just al dente, a minute or two short of the package time, then drain well.
Meanwhile, cut the tofu into 3 or 4 slices, then blot well between layers of paper towel or a clean tea towel. Transfer to a large mixing bowl and mash until finely crumbled. Stir in the vegan sour cream or cream cheese and the agave nectar until well combined.
Add the cooked noodles and all the remaining ingredients (raisins, apple or pear, melted vegan butter, sugar, vanilla, and cinnamon) and stir gently until the noodles are evenly coated. Transfer the mixture to the prepared baking dish, leaving some noodles poking up on top so they crisp.
Bake, uncovered, for 35 to 40 minutes, or until the top begins to turn golden and crisp at the edges. Let stand 15 minutes before cutting into squares. This is also good served at room temperature.

Notes

Noodles: check labels, since most wide egg noodles (and some "yolk-free" noodles) contain egg. Spelt ribbons or egg-free fettuccine work well.

Make ahead: bake a day ahead, refrigerate, and reheat covered at 350°F for 15 to 20 minutes.

Storage: keeps 4 to 5 days in the refrigerator, or freeze well-wrapped for up to 2 months. Thaw overnight in the fridge before reheating.

You'll also need a little oil or vegan butter to grease the baking dish.

Nutrition (Estimate per Serving)

Calories: 372kcalCarbohydrates: 61gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 192mgPotassium: 183mgFiber: 2gSugar: 30gVitamin A: 283IUVitamin C: 1mgCalcium: 52mgIron: 1mg

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