Full disclosure: I’ve never had legit kugel before. But I’ve had a number of requests over the years for vegan kugel, and it’s one of those dishes that I always wanted to try. With Hanukkah right around the corner I figured it was time to make one! Authentic or not, this eggless and dairy-free kugel was amazing! SO COZY!! It’s like a sweet, creamy casserole with a flavor that reminds me a bit of rice pudding. Let’s talk about how this deliciousness is made!
What You’ll Need
Pasta. Traditional kugel is made with egg noodles, which obviously aren’t vegan, so we’re using pasta instead. I like mafalda pasta because the shape is somewhat reminiscent of egg noodles, but feel free to use just about anything!Cashews. Use raw cashews only for this recipe (not roasted). You’ll need to soak them in water for a few hours to soften them up so they can be blended.Non-dairy milk. Just about any variety that’s unflavored and unsweetened will work.Sugar. Stick with organic sugar to keep the recipe vegan.Cornstarch.Lemon juice.Vanilla extract.Cinnamon. Salt.Vegan butter. You should be able to find this near the regular butter at your supermarket. Look for brands like Earth Balance and Miyoko’s.Raisins. Feel free to leave these out if you’re not a fan, or substitute with another dried fruit like cranberries or cherries.
How to Make Vegan Kugel
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start boiling your pasta on the stove. Follow the package directions.Place your cashews into a food processor or blender with 1 cup of your milk, and blend everything until smooth. If your blending device is larger and you need a larger volume of ingredients to get them to blend, just add a bit more of your milk.
Add the rest of your filling ingredients: the remaining milk, sugar, cornstarch, lemon juice, vanilla, cinnamon and salt.Blend everything again until smooth.
When your pasta has finished cooking, drain it into a colander, then place it in to a large bowl. Add the butter and stir it into the pasta to melt it.Now stir in your cashew mixture, along with the raisins. Feel free to give the mixture a taste-test and make any adjustments to your taste at this point.
Transfer everything to a lightly oiled casserole dish.Cover it up and bake it for 20 minutes, then uncover and let it continue baking for another 20 minutes.Your kugel will need to cool for a bit before it totally sets, but you can serve it when it’s still warm.
Leftovers & Storage
Leftover vegan noodle kugel will keep in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months.
More Hanukkah Recipes
Vegan Potato LatkesVegan Matzo Ball SoupVegan Sweet Potato LatkesVegan Shakshuka
Also check out my collection of over 60 vegan holiday recipes! Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
