Noodle Kugel

The sweet noodle kugel of your childhood, updated with vegan ingredients and topped with crunchy corn flakes!

Growing up, I loved eating noodle kugel at holiday meals. The version we ate - originally shared by a family friend - might sound familiar: egg noodles mixed with sour cream, cream cheese, melted butter, and eggs, then topped with sugar-sweetened corn flakes. It was indulgent, sweet (but not too sweet), and so comforting.

Since I've been vegan, I've missed having this delicious kugel on Jewish holidays, so I decided to veganize it. This vegan noodle kugel recipe works SO well using non-dairy substitutes for sour cream, cream cheese, and butter, and most importantly, Just Egg. The flavor and texture are spot on! This noodle kugel is perfect for vegans or anyone craving some delicious Jewish comfort food.

How to Make the Vegan Noodle Kugel

Gather your ingredients.

• Preheat the oven and lightly grease a 9" x 13" baking pan.
• Cook the pasta according to package instructions. Leave it slightly al dente.
• While the pasta is cooking, combine the sour cream, cream cheese, sugar, Just Egg, non-dairy milk, and melted butter in a high speed blender and blend on high until smooth.
• Prepare the topping: combine the corn flakes with the sugar and melted butter and stir well. Set aside.
• Drain the cooked pasta and run it under cool water. Shake off any excess water and pour it into a large bowl.
• Add the sauce mixture to the bowl and stir to combine with the pasta, until it is well coated. The mixture will look very liquidy but the consistency will be perfect once baked.

• Pour the pasta and sauce mixture into the greased pan. Distribute the corn flake mixture evenly across the top of the pasta.
• Bake the vegan noodle kugel for 60-70 minutes. Allow to cool for about 15-20 minutes before serving.

Substitutions

Any corkscrew shaped pasta will work well here (just check to make sure it does not contain eggs). You can also use pre-sweetened corn flakes if you prefer.

Storage

The vegan noodle kugel keeps well in the fridge for 2-3 days. Reheat in the oven at 325º for about 20 minutes. The kugel can also be frozen for up to 2-3 months. Thaw in the refrigerator overnight, and then reheat in the oven at 325º for 20-30 minutes. Note that frozen and thawed kugel may not hold together as well, but it will still taste delicious.