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 one. 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!
- 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
- Preheat oven to 325.
- In a large bowl, beat together tofu, cream cheese, sour cream, sugar, vanilla, cinnamon, vinegar, and salt.
- Bring a pot of water to a boil and cook rombi al dente.
- Drain pasta and add to cheese mixture; stir well and pour into baking pan.
- Bake, uncovered, 1 hour and 15 minutes.
- Meanwhile, in a small bowl, stir together cereal, cinnamon, butter, and remaining sugar.
- Sprinkle mixture over casserole and bake 15 minutes more.
- Serve hot or cold.
*It was, if you will, the puzzle piece behind the couch that makes the sky complete.