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. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky.
Vegan Noodle Kugel
- 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 spelt ribbons, or flat, soft rombi pasta.