This is the best vegan noodle kugel recipe! It's perfectly sweet and decadent with a crispy cinnamon sugar topping, all without a drop of dairy. It's a perfect match to the noodle kugel my family served at celebratory Jewish gatherings while I was growing up. Enjoy!
Prep Time15 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr25 minutesmins
Course: dinner
Cuisine: Jewish
Servings: 8
Calories: 507kcal
Author: Michelle Cehn
Ingredients
1poundfusilli pasta
12.3ouncessilken tofu
8ouncesvegan cream cheese
⅓cupvegan yogurtvanilla or plain, sweetened, or unsweetened
½cupvegan butter
½cupgranulated sugar
1teaspoonvanilla extract
¼teaspoonsalt
Topping:
1cupcrispy rice cerealsuch as Rice Krispies
1teaspooncinnamon
2teaspoonssugar
2tablespoonsvegan buttersoftened
Instructions
Preheat oven to 350° F.
Cook pasta until al dente according to package instructions (about 10 minutes). Drain, rinse, and set aside.
In a food processor, add the silken tofu, vegan cream cheese, vegan yogurt, vegan butter, sugar, vanilla extract, and salt and blend on high until fully combines and creamy. It's okay if some texture remains. Set aside.
In a medium bowl, add the crispy rice cereal, cinnamon, sugar, and softened vegan butter and mix until mostly combined, using the back of a spoon to gently mash the butter into the cereal.
In a 9 x 12 baking dish, add the cooked pasta and pour the cream sauce from the food processor over it. Mix it together with a spoon until all the pasta is evenly coated. Sprinkle the cinnamon sugar cereal topping evenly over the top.
Bake for 1 hour at 350° F. The top should get slightly crispy but shouldn't burn. Serve hot and enjoy!
Video
Notes
Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for months. Reheat in a microwave or oven when you're ready to enjoy your leftover noodle kugel.