Vegan Noodle Kugel Recipe

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.