Vegan Noodle Kugel

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!

Course dinner

Cuisine Jewish

Keyword dairy-free noodle kugel, vegan jewish recipe idea, vegan noodle kugel

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 507kcal

Author Michelle Cehn

Ingredients

1 pound fusilli pasta
12.3 ounces silken tofu
8 ounces vegan cream cheese
⅓ cup vegan yogurt vanilla or plain, sweetened, or unsweetened
½ cup vegan butter
½ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt

Topping:

1 cup crispy rice cereal such as Rice Krispies
1 teaspoon cinnamon
2 teaspoons sugar
2 tablespoons vegan butter softened

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.

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