It’s not bupkes, it’s vegan!
Kugel is a traditional Yiddish pudding. About 800 years ago, cooks in Germany started using noodles instead of bread for this ancient delight. Then in the 17th century, sugar was introduced and the option of making sweet kugel became popular. I have the chutzpah to take this sweet Hungarian and Polish rendition of Kugel, incorporating raisins, cinnamon, and creams, one step further when I tsunemen the eggs and farbaytn the cows milk products with nut and soy based creams. Who wants to eat chicken periods and pus anyway? Your mamele will kvel.
What you’ll need:
1, 8oz bag of wide noodles (eggless)
1/2 cup Earth Balance
8 oz tofu cream cheese
1/2 block of silken tofu (make sure it’s silken!!)
1/4 cup raw cashew butter
1 cup of vegan sour cream ( I prefer Tofutti)
1 cup of organic raisins (any color)
1/2 cup of silk creamer
1 & 1/2 cup Soy, Almond or Hemp milk
2/3 cup of sweetener (organic sugar or suconat)
3 teaspoons cinnamon
1. Boil noodles according to package directions.
2. In a large bowl, beat Earth Balance, tofu cream cheese, creamer, cashew butter, silken tofu, sweetener, vanilla, 1 teaspoon of cinnamon, and non-dairy milk.
3. Stir in Raisins.
4. Drain noodles, and add to mixture.
5.Pour into pan, cover and refrigerate overnight.
6. The next day, about two hours before the meal, preheat the oven to 350 degrees Fahrenheit.
7. Sprinkle the remaining cinnamon and 1 tablespoon of vegan sugar on top, and then bake at 350 degrees Fahrenheit for 1 hour.
8. Cool for 10-20 minutes before serving. Fershtay?
If you want to know what all the Yiddish words I used mean, use this handy little Yiddish Dictionary.