Noodle Kugel

A traditional Jewish baked casserole gets a plant-based spin with our recipe for Noodle Kugel. Gluten-free wide ribbon noodles are combined with raisins, apples, cashews, cinnamon and our very own homemade dairy-free cream cheese! A festive sweet treat enjoyed warm right out of the oven.


  • Dairy-Free Cream Cheese
  • 1/2 cup raw cashews, soaked and drained
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons dairy-free milk (store-bought or homemade)
  • 1/2 tablespoon lemon juice
  • 1 teaspoons pure vanilla extract
  • Dairy-Free Cream Cheese (3/4 cup store-bought or 1 batch homemade)
  • Noodle Kugel
  • 1/2 cup raisins
  • 1/4 cup raw cashews, chopped (plus more for garnish)
  • 1 batch Dairy-Free Cream Cheese
  • 1/2 apple, cored and finely chopped
  • 4 1/2 ounces gluten-free wide ribbon noodles, uncooked
  • 3 1/2 tablespoons applesauce (store-bought or homemade)
  • 3 tablespoons pure maple syrup
  • 1/2 tablespoon cinnamon (plus more for garnish)
  • PREP TIME 20
  • COOK TIME 60
  • Serves 4


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.