I’m going to be creating vegan updates to many traditional Ashkenazi dishes. Even though the recipes will be schmaltz and dairy-free, the dishes generally are still unhealthy because they are made with sugar, white refined flour, etc. Like their traditional counterparts, they definitely should be enjoyed sparingly, rather than part of your everyday menu.
This first recipe for sweet noodle kugel was originally posted on the Jewish Food Experience site. It’s an adaptation of my grandmother’s beloved sweet noodle kugel that she prepared so often. B’tayavon!
- 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 (or more if you like the taste)
- 1 teaspoon vanilla
- ½ – 2/3 cup white sugar
- Tiny pinch of salt (optional)
- Preheat the oven to 350 degrees. 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.
- Once the noodles are done, drain them and rinse with cool water. 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 (on the counter or fridge) to ensure that the kugel holds together well.