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Noodle Kugel

A traditional Jewish baked casserole gets a plant-based spin, including our very own homemade dairy-free cream cheese!

Print Recipe


Dairy-Free Cream Cheese

  • 1/2 cup cashews, raw, soaked, drained
  • 2 tbsp maple syrup
  • 1 1/2 tbsp Homemade Nut Milk or store-bought plant-based milk
  • 1/2 tbsp lemon juice, freshly squeezed
  • 1 tsp vanilla extract

Noodle Kugel

  • 4 1/2 ounces wide noodles, egg-free, uncooked
  • 3 1/2 tbsp applesauce, unsweetened
  • 3 tbsp maple syrup
  • 1 1/2 tsp cinnamon, ground (plus more for garnish)
  • 1 batch Dairy-Free Cream Cheese (or 3/4 cup store-bought)
  • 1/2 cup apple, finely chopped
  • 1/2 cup raisins
  • Cashews, raw, chopped (for garnish)


Cream Cheese

  1. Place all ingredients in a high speed blender and blend until smooth.
  2. Set aside.

Noodle Kugel

  1. Preheat oven to 350°F.
  2. Prepare noodles according to the instructions on the package.
  3. Strain cooked noodles then return to the pot and add applesauce, maple syrup and cinnamon then stir until ingredients are melted.
  4. Add dairy-free cream cheese, apples and raisins and toss to combine.
  5. Transfer to an 8×8 inch baking dish, smoothing out the top and cover with aluminum foil.
  6. Bake for 40-50 minutes, remove foil, and bake for another 10 minutes until noodles are golden brown.
  7. Garnish with chopped nuts, wild berries, or a sprinkle of cinnamon. Slice and serve.