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This vegan noodle kugel recipe is sweet, creamy, buttery, and everything a kugel should be—except, y’know, without the eggs, dairy, and avoidable cruelty to animals. It’s got that classic cinnamon-vanilla richness, tender noodles, and just enough golden-brown crunch to keep things interesting. No wacky ingredients (such as melted airplanes), no instructions written backwards in hebrew—just a fragrant bake-and-enjoy situation that disappears fast.
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Lokshen kugel was something my mom often served for breakfast that I kinda forgot about until adulthood. On Shabbos, kugels were baked alongside cholent, soaking up all those slow-simmered, savory flavors. But then—some absolute legend, at some key turning point in the history of human civilization decided to sweeten the deal, turning it into a cinnamon-kissed, raisin-studded masterpiece. That kugel? Iconic. That person? Who the heck knows, but they were indeed a hero. And ever since, this dish has been a staple at Rosh Hashanah, Shabbat, and basically any gathering that calls for warm, carb-filled happiness.
Kugel lovers, I see you. This is just one (seriously-bangin’) kind of kugel. You’ll also want to knock out some vegan potato kugel (crisp edges, soft underneath, and unfairly good), vegan apple kugel (cinnamon-kissed, slightly caramelized, and halfway to dessert), and vegan yapchik (slow-baked, with juicy layers of homemade seitan). Choose wisely… or don’t. This is a judgment-free, kugel-all-you-friggin-want zone.
But first, this sweet, glorious lokshen kugel. It’s waiting for ya.
Jump to:
🥰 Why you’ll adore this vegan noodle kugel recipe
✅ Tested and Approved Worldwide: Like all of my vegan recipes, I had home cooks at different skill levels, in different kitchens, with different brands of ingredients, make it—and it came out awesome every time.
🔥 The Creamiest, Dreamiest Custard: Blending cashews and tofu with cornstarch creates a rich, silky-smooth base that sets up perfectly in the oven. No storebought processed fake cheese, no curdling, just a luscious, spoonable masterpiece.
⏳ Ridiculously Easy to Make: One bowl, one blender, and one baking dish. Mix, bake, devour. If you can boil water, you can make this traditional noodle kugel.
✊ Vegan AF: Like all my vegan Jewish recipes, this one skips the eggs, butter, and heavy cream. Thanks to soft tofu, cashews, and vegan butter, you get that same heavenly custardy texture of the original—without harming a single lovable critter.
🍝 Vegan Lokshen Kugel Ingredients
Egg-Free Wide Noodles
Traditional kugel uses egg noodles, but since we’re not about that life, we’re going with wide, ruffled pasta like mafaldine. It holds the custard beautifully and gives you that signature chewy-crispy situation. Can’t find mafaldine? Wide bundles of fettuccine, pappardelle, or any egg-free wide pasta will do the trick.
Just don’t grab spaghetti—kugel is not a spaghetti casserole dish, and I will not be held responsible for that weird, ungodly chaos.
Salt (for the pasta water)
Salting your pasta water is not a suggestion—it’s the first step to making sure your noodles have flavor. Since this is a sweet dish, you don’t need to go full ocean water levels of salt here. But a couple of teaspoons will keep the pasta from tasting flat.
Soft Tofu
Soft tofu gives the custard structure without making it heavy. Unlike silken tofu, which sets in its container and varies in firmness based on coagulant levels, soft tofu gets its texture from how much water is pressed out. That makes it creamy but still sturdy—perfect for baking.
It’s the same type of tofu I press and freeze to make ultra-juicy tofu karaage and crispy-crunchy vegan tofu katsu, but here, it blends into a smooth, vanilla-cinnamon base. If needed, medium or firm regular tofu works too. Just skip the silken kind which is too delicate for this sweet vegan kugel recipe.
Rice Vinegar
A little acid gives the custard depth and subtly mimics the brightness of dairy-based kugels. Same trick I use in vegan parmesan, vegan mascarpone, and vegan ricotta to get that signature cheesy bite. Apple cider vinegar or lemon juice work too, but rice vinegar keeps things realistically dairy-tasting.
Vanilla Extract
Vanilla extract gives the sweet vegan noodle kugel that classic, bakery-style aroma that makes people suddenly appear in your kitchen, asking, “Soooo, uh, when is that ready?” Want to drop a little extra hint that there’s real vanilla in this? Use vanilla powder—it’s what I use in bomboloni and vegan cinnamon babka for that deep, concentrated flavor and those dreamy little vanilla bean specks.
Raisins (Optional)
A classic kugel ingredient that adds chewy, sweet bursts of flavor to the custardy richness. I love using Hunza raisins—they’re plump, juicy, and bring a deeper flavor (also great in vegan carrot cake and Filipino achara). Green or golden raisins are also great, as they’re slightly softer and a little brighter in taste. Standard raisins you’d find in vegan oatmeal raisin cookies work just as well.
If raisins aren’t your thing, swap in chopped dates, dried cranberries, or just skip them (my mom HATES raisins in hers, and I still love her anyway).
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Gluten-Free Vegan Noodle Kugel
No gluten? No problem. Swap out the traditional noodles in this vegan recipe for wide rice noodles—the same kind that make vegan pad see ew or vegan drunken noodles so slurp-worthy. They hold up beautifully in the custard and give this vegan version that classic soft, baked texture without the gluten. Just cook them until they're al dente before mixing them into your kugel to prevent any mushiness.
Vegan Lokshen Kugel with Dried Cherries and Pistachios
Fold in dried cherries and chopped pistachios for a rich kugel with a nutty crunch and tart pops of sweetness. A splash of rosewater and a pinch of cardamom bring warm, floral aromas, making this taste like the kugel version of vegan baklava—fragrant, spiced, and layered with flavor.
📖 How to make Vegan Noodle Kugel
Make this sweet noodle kugel stress-free by following these step-by-step photos with helpful tips. Or, if you're in a hurry, scroll down for the easy-to-print version.
Step One
Slick Moves:
Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
Step Two
Cashew Outside, How ‘Bout That:
Place the cashews in a heatproof bowl and cover them with boiling water. Let them soak for 15 minutes while you bring a large pot of water to a boil over high heat.
Step Three
Pasta La Vista, Baby:
Once the water reaches a rolling boil, add the salt and cook the noodles according to the package directions until just tender. Drain them well and set aside.
Step Four
The Purée Necessities:
Drain the soaked cashews and transfer them to a blender or electric mixer. Add the soft tofu, melted vegan butter, plant-based milk, sugar, rice vinegar, vanilla extract, and salt. Blend on high speed for 90 seconds until the mixture is completely smooth.
Step Five
Corn to Be Wild:
Add the cornstarch to the blender and blend again for 20 seconds to fully incorporate it into the mixture.
Step Six
Old Mix Donald
In a large mixing bowl, toss the cooked noodles with the blended custard until evenly coated. If using golden raisins, fold them in at this stage. Transfer everything to the prepared baking dish, spreading the mixture out evenly.
Step Seven
Cover Me, I’m Going In:
Sprinkle the cinnamon and brown sugar evenly over the top of the kugel. Dot the surface with small pieces of vegan butter. Cover the baking dish tightly with foil and bake for 30 minutes.
Step Eight
Freddy Kugel:
Remove the foil and continue baking for 25 minutes until the top is golden brown and slightly crisp around the edges. Let the kugel cool for 10 minutes before serving so it can set properly and won’t be scalding hot.
💡 Serving Ideas
Noodle kugel is a traditional Jewish dish that can roll with a full holiday spread or just show up as the star of cozy weekend family dinners.
If you’re serving it for brunch, pair it with vegan matzo meal pancakes, vegan babka, or vegan matzo brie for a classic Jewish comfort food lineup. A little vegan challah on the side (or round challah if it’s Rosh Hashannah) doesn’t hurt either—because if there’s an excuse to have more carbs, take it.
For a more traditional Shabbat or Rosh Hashanah meal, start with vegan matzo ball soup or Ukrainian-style vegan borscht, then bring in a hearty main like vegan cholent or with optional chunks of kishke, that pair perfectly with this sweet side dish.
👉 Top tips
- Choose the Proper Noodles: This is no place for macaroni or spaghetti-shaped stuff. You need noodles to be as wide and flat as possible.
- Bigger Isn’t Better: Choose a smaller, deeper baking dish rather than a large, shallow one to ensure the kugel stays thick and moist. A 9x13-inch (23x33 cm) or similar-sized dish helps maintain the right balance of creamy interior and crisp, golden top.
- Don’t Melt Your Face Off: Let it rest for at least 10 minutes after baking—unless you want to spend the rest of the night looking like you French-kissed a flamethrower. That crispy top is hiding a bubbling hot center, and I’d hate for you to go full Freddy Krueger because of this here kugel recipe.
🤷♀️ Recipe FAQs
It starts with the custard-to-noodle ratio—your mixture should look slightly soupy before baking. A deep, smaller baking dish helps retain moisture while baking, and covering with foil for the first half of baking locks in steam. Then, remove the foil for the last bit to get that crisp, golden top without drying out the insides.
For extra creaminess, adding a little blended soft tofu (not silken!), vegan sour cream or vegan cream cheese keeps things rich and smooth.
Vegan noodle kugel can be enjoyed either warm or at room temperature, depending on personal preference. Serving it warm accentuates its creamy texture and comforting flavors, making it an excellent choice for cooler occasions. At room temperature, it becomes a convenient option for potlucks or buffet-style gatherings.
Regardless of serving temperature, allowing the kugel to set after baking enhances its sliceability and overall presentation.
Vegan noodle kugel stores beautifully, making it a great make-ahead dish for gatherings or meal prep. Whether you’re keeping your leftover vegan noodle kugel in the fridge or freezing a batch for later, here’s how to do it right.
❄️ Refrigerating:
Let the kugel cool completely before storing it in an airtight container or covered baking dish. It will keep well in the refrigerator for up to 4 days. If you plan to serve it in portions, slice it before refrigerating to make reheating easier.
🧊 Freezing:
To freeze, allow the kugel to cool completely, then wrap the entire dish or individual portions in reusable beeswax wrap or store in a freezer-safe container. It will stay fresh for up to 2 months. If freezing in slices, place parchment paper between them to prevent sticking.
⏳ Thawing:
For best results, transfer the frozen kugel to the refrigerator and let it thaw overnight. If you’re short on time, you can reheat straight from frozen, but expect a longer reheating time.
🔥 Oven Reheating:
To reheat the whole kugel or larger portions, preheat the oven to 375°F (190°C). Cover with foil to prevent drying out and bake for 20-25 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes.
⚡️ Microwave Reheating:
Microwaving works best for individual portions. Place a slice on a microwave-safe plate and cover with a damp cloth to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. If the kugel seems dry, drizzle a little plant-based milk over the top before reheating.
✌️ You'll love these vegan Jewish recipes too:
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Vegan Noodle Kugel Recipe
Equipment
- food processor if you don’t have a blender
Ingredients
- 12 ounces dried egg-free wide noodles such as wide fettuccine or mafaldine pasta
- 2 teaspoons salt for the pasta water
- ¾ cup raw cashews
- 14 oz. soft tofu
- ¼ cup vegan butter melted
- 1 ½ cups unsweetened plant-based milk
- ½ cup sugar
- 1 tablespoon rice vinegar
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon salt or to taste
- 2 tablespoons cornstarch
- ⅔ cup golden raisins optional
To top:
- ¾ teaspoon cinnamon
- 2 teaspoons brown sugar
- 3 tablespoons vegan butter
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
- Pour boiling water over the cashews in a heatproof bowl and let them soak for 15 minutes. Meanwhile, bring water up to a boil in a large pot over high heat.
- Once the water reaches a boil add the salt, and cook the noodles according to the package instructions until just tender. Drain and set aside.
- Drain the cashews and place them into a blender pitcher along with the tofu, melted vegan butter, plant-based milk, sugar, rice vinegar, vanilla extract, and salt. Blend for 90 seconds on high speed until smooth.
- Add the cornstarch and blend for another 20 seconds to incorporate it.
- In a large bowl, combine the cooked noodles with the blended mixture, stirring until evenly coated. If using raisins, fold them in. Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the cinnamon and brown sugar over the kugel. Dot the top with vegan butter.
- Wrap the top of the pan with foil and bake for 30 minutes. Remove the foil and bake for an additional 25 minutes until the top is golden and the edges are slightly crisp. Let cool for 10 minutes before serving, so no one melts their face off.
Notes
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Howard says
Made this last night. Flavor was great. Will absolutely make this again.