Do you know what sweet noodle kugel is? As my Midwestern roots filled my childhood with dozens upon dozens of weird, dairy-laden foods that should totally not even exist, the weirdest thing about this dish is that I had never heard of kugel until two years ago. Loaded with cream cheese, sour cream, butter and corn flakes, and intended to be served as part of a meal, this casserole would really fit perfectly at one of my grandparents’ church potlucks. Eating it for the first time was like being reunited with a long-lost relative.*

Kugel can apparently refer to about a zillion baked dishes, savory or sweet, but whatever its form, it’s usually served on Jewish holidays. This particular twist on kugel seems to be a common on. If you’re familiar with sweet ricotta or mascarpone, this is up a similar alley. It’s rich and not overly sweet, which is, I guess, how folks get away with calling this a side dish rather than dessert. I am stoked on the couple of times a year I get to eat it!

 

Vegan Sweet Noodle Kugel
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 12.3 oz silken tofu
  • 8 oz vegan cream cheese
  • 1 c vegan sour cream
  • ½ c sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp apple cider vinegar
  • pinch salt
  • 8 oz rombi noodles
  • 1 c crushed corn flake cereal
  • 1 tsp cinnamon
  • 2 Tbsp vegan butter, melted
  • 2 tsp sugar
Instructions
  1. Preheat oven to 325.
  2. In a large bowl, beat together tofu, cream cheese, sour cream, sugar, vanilla, cinnamon, vinegar, and salt.
  3. Bring a pot of water to a boil and cook rombi al dente.
  4. Drain pasta and add to cheese mixture; stir well and pour into baking pan.
  5. Bake, uncovered, 1 hour and 15 minutes.
  6. Meanwhile, in a small bowl, stir together cereal, cinnamon, butter, and remaining sugar.
  7. Sprinkle mixture over casserole and bake 15 minutes more.
  8. Serve hot or cold.

*It was, if you will, the puzzle piece behind the couch that makes the sky complete.