Vegan Sweet Noodle Kugel
Eating less meat and dairy, or even being fully vegan, does not mean forsaking all of one’s favorite Shabbat and holiday dishes. We pass down and make family recipes because such dishes are integral to our memories and experiences. Recipes evolve and change through generations. Cuisine is the food of a culture, and if Jews shift toward more sensitivity around animal welfare, then recreating recipes to reflect these ideas seems the appropriate next step. I’ve decided to challenge myself to update some of my grandmother’s beloved recipes, including her noodle kugel dish. I think she’d agree.
- 13 ounces tagliatelle or other wide-ribbon egg-free pasta
- 8 ounces vegan sour cream
- 8 ounces vegan cream cheese
- ¾ block silken tofu
- ½ cup raisins
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- ½ – 2/3 cup white sugar
- Tiny pinch of salt (optional)
- Preheat the oven to 350 degrees and grease an 8-by-12-inch casserole with vegan butter or olive oil. Bring a pot of water to a boil. Add noodles and cook until al dente. In a large bowl, mix all of the other ingredients together in a bowl. Once the noodles are done, drain them. If they are very long, you can cut them into slightly smaller pieces, if you’d like. Add the noodles to the bowl of other ingredients and mix well. Pour mixture into the pan. Bake for 45 minutes. Remove from oven and let cool overnight to ensure that the kugel holds together well.