Vegan Noodle Kugel

Noodle Kugel Like Mom’s (almost!)

posted in: Recipes | 0

I’m a week late with this one, but I wanted to share it because, really, noodle kugel is good anytime of year! This was a treat at my childhood home and I’ve been trying to duplicate my mom’s recipe. The challenge is making it vegan – noodle kugel is all about eggs and dairy. My results really brought me right back to family dinners with all the aunts, uncles and cousins.


  • 8 ounces wide noodles – traditionally this is wide egg noodles. I had to substitute bow ties and it worked just fine
  • 2 tablespoon vegan butter
  • 1 pound extra firm tofu
  • 2 cups vegan sour cream
  • ½ cup granulated sugar
  • ½ cup aquafaba (the liquid from a can of garbanzo beans)
  • 1 teaspoon ground cinnamon
  • 1 crisp apple (like Granny Smith or Honey Crisp), chopped
  • ½ cup raisins, optional


  • 2 teaspoon granulated sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees F. Spray a 9 x 13 inch baking dish with cooking spray.
    In boiling water, cook the noodles for just 5 minutes, then drain and rinse with cool water.
  2. In a large mixing bowl, crumble tofu into cottage cheese like texture. Add vegan sour cream, sugar, aquafaba and cinnamon. Mix well then fold in the noodles, apples and optional raisins.
  3. Pour into baking dish and top with combined topping ingredients.
  4. Bake until the top noodles get golden brown on the edges and everything is set, about 45 – 50 minutes.
  5. Let cool slightly before serving. Can be served either warm or cold.

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