Kugel is a classic Jewish dish, and this is my vegan noodle kugel version! It seems like every family has their own heirloom recipe. My favorite noodle kugel is from my grandmother’s recipe who died when I was only a few years old, so I unfortunately don’t have any memories of her making it. But my mom continued to make her recipe for us and has become very nostalgic for me.

When I started eating entirely plant based, I knew I needed to make a vegan version of this favorite recipe of mine. I expected to need multiple versions to get it right, but it actually turned out to be very straightforward with the plant substitutions!

vegan kugel

what is kugel?

It is a traditional Jewish baked casserole, typically served at lots of holiday feasts. It can be savory or sweet, but I’ve only ever had the sweet versions, so this one is too! It also has lots of eggs and dairy and when it bakes, the casserole becomes very custardy. It also typically uses egg noodles which are thin and don’t fall apart when served.

vegan hanukkah food

what you’ll need for vegan noodle kugel

  • golden delicious or pippin apples {these give the best flavor!}
  • some sort of noodle — I went for corkscrew shape to mirror the egg noodle shape, but this recipe would also be successful with bowties that are going to be a similar thickness to the traditional egg noodle.
  • 14 oz package of silken tofu. Silken will be the only way to get the super creamy consistency.
  • vegan butter
  • raisins – you can use any color you like, I usually do a mix of golden and dark
  • chopped walnuts – they give a really nice texture in the otherwise fairly soft dish
  • lemon rind
  • unsweetened almond milk – or another unsweetened plant milk
  • pantry items like sugar, cinnamon, vanilla
vegan noodle kugel

why you’ll like this vegan noodle kugel recipe

It’s really easy to make, and then just goes in the oven to bake. Because it’s a casserole dish as well, you’ll likely end up with leftovers. It also tastes pretty darn similar to the dairy and egg version. Mine didn’t “stick” together in the exact same way as the traditional version, but I thought the taste was spot on!

vegan noodle kugel


  • 2 golden delicious or pippin apples, chopped
  • ribbon noodles, corkscrew noodles, or bowties
  • 1 14 oz package of silken tofu
  • 1/2 cup organic sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp grated lemon rind
  • 1/2 tsp vanilla
  • 1/2 cup unsweetened almond milk
  • 1/2 cup raisins
  • 1/2 cup walnuts


  1. preheat oven to 325 and place rack in the middle
  2. press to drain the tofu at least 15 minutes. Then blend in the food processor until thoroughly creamy, about 1 minute or a little more.
  3. cook noodles according to package and drain
  4. in a large bowl or pot, mix together the creamy blended tofu, the chopped apples, sugar, melted vegan butter, cinnamon, lemon rind, vanilla, unsweetened almond milk, raisins and walnuts. Stir well.
  5. Add the cooked and drained pasta to the creamy mixture and stir well to fully coat the pasta.
  6. Pour pasta mixture into a 8″x11″ casserole dish, making sure to scrape out the bowl to get all of the creamy mixture into the casserole dish.
  7. Bake uncovered for 55 minutes. Check at 45 minutes if your oven runs hot. The top should get crispy, but not burn. Let it sit 10 minutes before serving.

Other pasta dishes you may like:

Homemade Pesto Pasta

vegan noodle kugel

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