Sweet Noodle Kugel

Sweet Noodle Kugel

The best way to describe what Sweet Noodle Kugel is besides delicious, is a sweet and creamy noodle casserole. It’s a traditional Jewish dish that can be enjoyed year round but usually makes an appearance at holidays such as Hanukkah. There are savory versions and even ones that use potatoes for Passover when foods that contain wheat are not eaten. This Sweet Noodle Kugel is creamy, so yummy and is easy to make. Non Vegan recipes use eggs, milk, cream cheese and sour cream but I have very easily and happily Veganized it.

Serves 8

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Ingredients

16 oz (454g) of Extra Wide Pasta Ribbons
8 oz (227g) Vegan Cream Cheese
10oz (340g) Vegan Sour Cream
3/4 cup (119g) Raisins
3/4 cup (156g) Sugar
7 oz ( 198.5g) Extra Firm Tofu drained and mashed
1 tsp (5g) Sugar
1 Tbsp (15g) Nutritional Yeast
Salt to taste
1/2 cup (123ml) Plant Milk
2 Tbsp (30g) Vegan Butter
1 tsp (5ml) Vanilla
2 Tbsp (30g) Corn or Potato Starch
1 tsp (5g) Cinnamon
1 tsp (5g) Salt

Topping

2 Tbsp (30g) Light Brown Sugar
Sprinkling of Cinnamon

Directions

1. Rehydrate the raisins by soaking them in hot water for 10 minutes. Drain and set aside.

2. Cook the noodles according to package directions. Drain and set aside.

3.Make the tofu by draining and mashing it in a bowl. Mix it with 1 tsp of sugar, 1 Tbsp of nutritional yeast and salt to taste. Set aside.

3. To a blender, add the vegan sour cream, vegan cream cheese, plant milk, vanilla, salt, 3/4 cup sugar, cornstarch, cinnamon and blend until smooth and creamy.

4. Add the cooked noodles to a large bowl or the pot you cooked them in. Add the plumped raisins and mashed tofu. Mix well. Pour over the blended mixture and mix until well coated.

5. Add the mixture to a lightly buttered baking dish. Top with 2 Tbsp of light brown sugar and sprinkle with cinnamon. Bake uncovered at 350 for 40-50 minutes or until the top is nicely browned.

6. Allow the kugel to almost completely cool before cutting. Serve at room temperature or warmed slightly.