Sweet noodle kugel is an absolute icon. This one happens to be vegan.
Every family has their own version, and everyone will tell you theirs is the best one. The details shift from kitchen to kitchen, but the bones are always the same: noodles, raisins, and something thick and creamy. That’s the heart of a sweet kugel, and everything else is just which grandmother you learned it from.
Raisins? Ricotta? Pasta? Cornflakes? Did somebody lose a bet? But if you know, you know, and you’re already reaching for your favorite baking dish. As the creamy filling bakes into the noodles, cinnamon and vanilla perfume the whole kitchen, the raisins get plump, and the buttery cornflake topping turns irresistibly crisp. It’s cozy, just sweet enough, and tastes like a holiday no matter what month it is.
You might wonder: Is it dessert? Is it a side dish? Yes. My family always served it right alongside the brisket, where it happily shared a plate with savory food. So that’s exactly where this vegan cinnamon raisin kugel belongs.
What is Kugel Anyway?
Kugel is one of those dishes that’s hard to explain. Like British “pudding”.
At its simplest, it’s a baked casserole that can be sweet or savory. Sweet kugel is probably the version most people picture: egg noodles folded into a creamy mixture with cinnamon, raisins, and a lightly crisp topping. Depending on whose family recipe you’re looking at, you’ll find cottage cheese, cream cheese, sour cream, farmer cheese, or some combination of all of the above.
- The filling: This vegan kugel leans on cashew tofu ricotta and coconut milk instead. The ricotta gives the filling body, while full-fat coconut milk creates that rich, silky texture without making the kugel taste like coconut suntan lotion. It just fades into the background and lets the cinnamon and vanilla do their thing.
- The pasta: Wide egg noodles are traditional, but they usually contain eggs (duh). For a vegan kugel, use any broad egg-free pasta shape with plenty of surface area for the filling, such as rombi, tagliatelle, mafaldine, pappardelle, or lasagna noodles broken into smaller pieces.
- The fruit: Raisins are the default option that have served many generations well. They plump up as the kugel bakes, adding little pockets of sweetness throughout every slice. If raisins aren’t your thing, dried cherries, craisins, chopped dried apricots, or chopped dried plums (AKA prunes) are delicious, too. If you want to make your bubbie proud, though, raisins are where it’s at.
- The topping: Then there are the cornflakes. They might seem like an odd addition if you’ve never made kugel before, but they’re classic. Tossed with a little melted coconut oil and sprinkled over the top, they bake into a crackly, golden crust that’s one of the best parts of the whole dish.
Why Kugel Belongs On Every Holiday Table (except Passover obv)
With one very notable exception (Passover, since those wheat flour noodles are decidedly not invited), sweet noodle kugel has a place at just about every Jewish celebration…and beyond!
For Rosh Hashanah, it fits right in alongside apples, agave, challah, and all the comforting harvest dishes that indicate it’s autumn and a new year.
It’s a favorite for breakfast, when everyone is hungry for something satisfying. You can even say that it’s a smart choice because of the protein courtesy of the tofu ricotta. But think of it in the same way you might think of stuffed crepes or blintzes. The necessary sweet part of the meal.
You’ll also find kugel on plenty of Hanukkah tables, balancing out all those crispy potato latkes, and it’s equally at home during Purim, where a buffet of sweet and savory dishes always seems to emerge.
In my professional opinion: you could easily sneak one onto the Thanksgiving table, too. A pan of cinnamon raisin kugel next to a vegan turkey, stuffing and roasted vegetables makes perfect sense.
What To Serve With Kugel
~For a classic Rosh Hashanah spread, serve kugel alongside brisket or your favorite meatless roast (I love this one: Seitan Roast With Sundried Tomatoes), tzimmes, green beans, challah, apples with agave or homemade Vegan Honee, or these Baked Apples.
~It also plays well with more earthy savory flavors. The sweetness is subtle enough that it complements mushroom dishes, roasted root vegetables, and hearty lentil entrées.
~If you’re serving brunch or breakfast, pair it with fresh fruit, Tofu Scramble, bagels with cream cheese, and plenty of strong coffee.
Tips For The Best Vegan Cinnamon Raisin Kugel
- Make ahead. Kugel is one of those rare casseroles that benefits from a little downtime. Bake it the day before, cool completely, refrigerate, then warm it in the oven before serving.
- Don’t skip the resting time. Let the kugel cool for at least 20 minutes after baking. The filling continues to set as it cools, making clean slices much easier. Otherwise, you could serve sloppy spoonfuls into bowls, but then it wouldn’t be Instagrammable. The horror.
- Use full-fat coconut milk. This isn’t the place for the lite stuff. Full-fat coconut milk gives the filling the richness that traditional dairy ingredients would normally provide.
- Crush the cornflakes gently. You want uneven pieces, not crumbs. Bigger flakes create those irresistible crispy bits across the top.
- Leftovers are fantastic. Refrigerate leftovers for up to four days. Reheat individual slices in the microwave, or warm larger portions in a 325°F oven until heated through. Some people (me) are perfectly happy eating it cold straight from the fridge.
More Yummy Vegan Jewish Recipes To Try:
Sweet Noodle Kugel Recipe FAQ
How do I pronounce kugel? To be honest, I pronounced it wrong most of my life. But my Aunt Bonnie corrects me every time. It’s “kuggle” not “koogel”.
Can I make it ahead? Absofrigginlutely. In fact, I usually do. It slices better after chilling, and it reheats beautifully.
Can I use store-bought vegan ricotta? Hells yeah. Homemade is more affordable and easy to slap together, but a good store-bought ricotta can be a nice little shortcut when you’ve just had enough kitchen time already.
Can I make it gluten-free? Yup. Just use your favorite gluten-free noodles and gluten-free cornflakes. The prep and baking time should stay the same.
Can I sub out the raisins? For sure. Will your grandmother approve? Maybe not. But consider swapping dried cherries or chopped dried apricots instead.
Can I freeze kugel? Yep! Let it cool completely, cut it into individual servings, and wrap each slice well in plastic wrap. Freeze for up to three months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Cinnamon Raisin Kugel
Notes
- Wide egg noodles are traditional, but they usually contain eggs. For a vegan kugel, use any broad egg-free pasta shape with plenty of surface area for the filling, such as rombi, tagliatelle, mafaldine, farfalle, pappardelle, or lasagna noodles broken into shorter lengths.
- Have ready a batch of Tofu Cashew Ricotta before beginning.
Ingredients
For the kugel:
- 1 pound wide vegan noodles (see notes for noodle options)
- 1/4 cup refined coconut oil
- 2 (14-ounce) cans coconut milk
- 1 cup unsweetened oatmilk (or your fave vegan milk)
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 recipe Tofu Cashew Ricotta or other vegan ricotta (about 1 pound)
- 1 cup raisins
For the topping:
- 2 cups coarsely crushed cornflakes
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons refined coconut oil melted
Instructions
Make the kugel:
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
- Boil the noodles in salted water according to the package instructions until al dente. Drain in a colander, then return to the warm pot. Add the coconut oil and toss until it coats the noodles.
- In a blender, whiz together the coconut milk, oat milk, and cornstarch until the cornstarch is thoroughly dissolved. Add the sugar, vanilla, cinnamon, and salt and pulse to combine. Pour the mixture into the pasta pot, along with the tofu cashew ricotta and raisins. Stir until everything is very well combined. Transfer to the prepared baking dish.
Make the topping and bake the kugel:
- Stir together the cornflakes, sugar, cinnamon, and melted coconut oil until evenly coated. Sprinkle evenly over the kugel. Bake until the center is set and the edges are golden brown, about 1 hour. Let stand for at least 20 minutes before serving.
This recipe was so good! I have Superfun Times, but for some reason I’ve never made this kugel. I’ve tried veganizing my family’s recipe in the past with mediocre results. This recipe was perfect – the only thing I’d change is to use pineapple like you have in the book, instead of raisins that you have on the website. I forgot that my family always uses pineapple, not raisins. Also, thanks for the pasta suggestions. I used tagliatelle and it was so much better than the other noodles I’ve tried with noodle kugel in the past.
Finally a kugel recipe that reminds me of the one I used to make with eggs, sour cream and cottage cheese! This kugel is delicious and the one that will be on my holiday table going forward.
Thank you so much for this recipe, turned out really delicious and hit the spot!
First time making Kugel, so it took some time and left a very messy kitchen but totally worth it.
One question: Since this is not a layered dish (like lasagna would be), why not mix (or blend) the tofu ricotta with the wet mixture before adding to the noodles? It was hard for me to evenly mix the ingredients after adding to the pasta.
Thank you so much for this recipe, turned out really delicious and hit the spot!
First time making Kugel, so it took some time and left a very messy kitchen but totally worth it.
One question: Since this is not a layered dish (like lasagna would be), why not mix (or blend) the tofu ricotta with the wet mixture before adding to the noodles? It was hard for me to evenly mix the ingredients after adding to the pasta.