This month’s Community Recipe is Laura Williams’ creamy vegan noodle kugel recipe is a real crowd pleaser. Community Recipes is a recurring feature where I ask a community member to share a vegan recipe with us.
Kugel is a a classic ashkenazi Jewish baked casserole
Noodle kugel is a classic ashkenazi Jewish baked casserole that is normally made with noodles or potatoes and lots of dairy products. Healthier vegan noodle recipes replace the dairy with vegan and plant-based ingredients. The Jewish Food Hero Kitchen’s healthy vegan noodle kugel recipe is a low-fat recipe that features silken tofu and mushroom for a creamy savoury dish.
Tell us about yourself, Laura
I was born and raised in the Metro-Detroit Jewish community. Today, I’m the Director of Cultural Resources at Temple Beth El in Bloomfield Hills, MI where I oversee the synagogue archives and library. I went vegan in 2015. I had been inspired by the documentary “Cowspirarcy” and started doing research about the ethical and environmental impacts of animal-based products. Before going vegan, I was an avid baker and now I’m determined to transform my favorite recipes into delicious vegan-friendly alternatives that don’t lose the nostalgic taste.
Vegan Egg Substitute
The biggest challenge thus far in my vegan baking has been to create a creamy vegan noodle kugel recipe. The vegan kugel never seemed to come out right until recently, when JUST Egg came on the scene. The last piece to the seemingly impossible puzzle was complete. JUST also makes a kosher egg-free mayo that is delicious.
Other vegan dairy substitutes used in this recipe
This recipe calls for ½ cup vegan butter. My favorite brands to use as a vegan butter substitute are Earth Balance and Smart Balance. The recipe uses 1 ¼ cups of vegan sour cream. Good Karma is a delicious vegan sour cream substitute.
Vegan Cottage Cheese Really Exists
Alongside the Just Egg, I came across a great recipe for vegan cottage cheese that works perfectly in this Creamy Vegan Noodle Kugel Recipe. The best pasta to use here is either eggless fusilli or eggless cellentani.
Pleasing a tough crowd – my family
After testing many times, this Creamy Vegan Noodle Kugel Recipe has passed the taste test of even the toughest family members to please.
By adapting the recipe used by my family, my Creamy Vegan Noodle Kugel Recipe holds true as a crowd favorite. This recipe is classic and simple, but there is no offense taken if you add pineapple, corn flakes, or even…raisins. Enjoy!
Jewish Food Hero Kitchen Vegan Challah Recipe Cards
Download a beautiful printable Vegan challah recipe card – the recipe is oil free and has two surprising and top secret ingredients.
More resources for vegan Jewish recipes
Challah. These mini baked parsnip and sweet potato latkes are delicious
This plant-based kosher for passover apple pistachio cake also makes a good Shabbat dessert especially during the holiday of Passover. This recipe is oil-free and lighter than traditional Passover desserts.
These plant-based stuffed cabbage rolls These stuffed cabbage rolls from the Jewish Food Hero Kitchen are as delicious and satiating as traditional cabbage rolls, while being less heavy and more nutritious. You can bake these rolls of prepare them in a slow cooker. rolls can be baked or made in a slow cooker.
If you like Laura’s recipe, you will love Feeding Women of the Bible, Feeding Ourselves Cookbook, a Jewish female community cookbook.
Feeding Women of the Bible, Feeding Ourselves cookbook features a short compelling narrative of 20 female biblical heroines from the Hebrew bible, paired with two healthy plant-based kosher pareve recipes inspired by the character’s experience.
This is a community cookbook by Jewish Food Hero and is the co-creation of 40 Jewish women. The twenty biblical narratives are contributed by Rabbis, Rabbinical students, Jewish teachers and emerging thought leaders. The forty-one plant-based recipes were developed by professional chefs, homecooks who are elementary school students, and great-grandmothers.Print
A creamy vegan noodle kugel recipe.
- 10 oz. Curly/Swirly eggless pasta
- ½ cup vegan butter
- 1 ¼ cups vegan sour cream
- 1 ¼ cup sugar
- ¼ teaspoon cinnamon (and extra to sprinkle on top at the end)
- 1 cup Just Egg
For the Vegan Cottage Cheese (1 ¾ cups):
- 1 ¾ cups vegan cottage cheese
- 1 cup soft or silken tofu
- ¾ tablespoons nutritional yeast
- ¾ tablespoons apple cider vinegar
- ¾ tablespoons lemon juice
- ⅓ teaspoon salt
- 1 cup (150g) firm tofu, crumbled
Preheat the oven to 350 degrees F and grease a 9”x13” dish.
Cook noodles according to the package instructions.
Drain noodles and transfer to a large bowl. Add butter and let the warm noodles melt it. Mix to ensure butter is evenly distributed.
Make cottage cheese: in a blender, add the silken tofu, nutritional yeast, apple cider vinegar, lemon juice, and salt. Mix until blended.
Pour the blended mixture into a medium bowl. Crumble the firm tofu on top and fold to combine. Your cottage cheese is complete.
Add sour cream, sugar, cinnamon, and Just Egg to the cottage cheese bowl..
Add wet ingredients into the large bowl of noodles, fold.
Pour mixture evenly into greased 9×13 dish. Sprinkle cinnamon on top.
Bake for 1 hour or until the top noodles crisp to bown.