Description
A traditional sweet noodle kugel made pareve-friendly with non-dairy sour cream and cream cheese — lightly sweet, rich, and perfect for holidays or Shabbat.
Ingredients
Scale
- 12 oz wide egg noodles
- 4 large eggs
- 1 cup non-dairy sour cream (soy or coconut-based)
- 1 cup non-dairy cream cheese (pareve)
- ½ cup sugar (or maple syrup)
- ½ cup oil (neutral, like canola or sunflower)
- ½ cup raisins or dried cranberries
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook noodles: Boil egg noodles until al dente, then drain.
- Mix custard: In a large bowl, whisk eggs with dairy or pareve ingredients, sugar, vanilla, cinnamon, and salt.
- Combine: Fold noodles and raisins into custard mixture.
- Bake: Pour into prepared dish, cover loosely with foil, and bake 45 minutes. Remove foil, bake an additional 15–20 minutes until golden on top.
- Cool slightly: Let kugel rest 10–15 minutes before slicing.
Notes
Can be made ahead and reheated. For extra crunch, sprinkle with cinnamon-sugar before the final 15 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg