Dairy-free Apple Noodle Kugel Recipe

This Apple Noodle Kugel Recipe is a dairy-free version of a classic sweet noodle kugel that totally satisfies without weighing you down. This pareve apple kugel is sweet and creamy, easy to make, and the perfect side dish for Rosh Hashanah, Break Fast or any holiday meal.

Looking to start the Jewish new year off with healthy and delicious recipes? No Jewish holiday is complete without an abundance of yummy food. Check out my roundup of Healthy Rosh Hashanah Recipes to add something new to your menus this year.

This post was updated from the original published September 21, 2019.

The Jewish holidays are rich with tradition, including special foods that Jewish families have handed down from generation to generation. Kugel is a traditional Jewish dish, served for Rosh Hashanah, Yom Kippur, Passover and weekly on Shabbat.

My Grandparents came from Eastern Europe and like many Ashkenazi Jews, my grandmother would make savory kugels that were so delicious. I created a cauliflower kugel, that is a riff of her famous potato kugel, and It’s always a huge hit.

My other Grandma was famous for her kugel as well….the sweet version. She called it noodle pudding and she made it with wide egg noodles, sour cream, cottage cheese, cream cheese, eggs, sugar and golden raisins. She’d pour it into a casserole dish and make the cornflake topping with copious amounts of melted butter, brown sugar, crushed corn flakes and lots of cinnamon. Sound familiar?

That dairy kugel was to die for….literally! If you’re looking for a sweet kugel recipe….maybe a healthier version that still invokes rich and creamy memories…you’re going to love this light and satisfying parve apple noodle kugel.

Ingredients

• APPLES: If glucose regulation is an issue, use green apples since they have a lower carb profile. Otherwise, any variety of red or green sweet or tart apples will work in this recipe. The apples are shredded so crisp eating apples or softer baking apples will all come out with great results.
• NOODLES: Wide egg noodles are the most common choice for noodle kugel. It is easy to find pasta that will cater to your dietary needs. There are many varieties, including grain-free and gluten-free pasta. You can use whatever you prefer, but make sure to cook them al dente for the best noodle kugel.
• EGGS: I prefer to use whole eggs, though using only egg whites produces a lighter kugel. I subbed tofu for a vegan kugel. It was a little less creamy than the noodle pudding vibe that I’m used to, but still very good. I didn’t try “just egg” or any other egg substitute because I try to stick to whole foods as much as possible, but if you try it, please let me know in the comments how it came out!
• AVOCADO: They are key to dairy-free pudding texture…the combination of avocado and olive oil makes this parve noodle kugel rich and creamy.
• RAISINS: Depending on your family recipe, you may expect golden raisins or no raisins in your kugel and that’s OK. You do you…and I’ll stick with the regular raisins, just like my grandmother used.
• HONEY: Honey symbolizes hope for a sweet new year, so it’s perfect for this Rosh Hashanah kugel. You could also use maple syrup or date syrup to make this sweet kugel.
• GROUND FLAX: This helps bind everything together for a pudding like vibe.

How to make it

Preheat your oven to 350. Grease a  9×13-inch casserole dish with olive oil or nonstick spray.

Bring a large pot of water with ¼ teaspoon salt to boil. Cook noodles according to package directions, minus 2 minutes. Al dente noodles, no matter what variety you’ve chosen, will hold up best in this noodle kugel. Make sure you rinse the cooked pasta in cool water after draining to stop the cooking!!!

It’s quick and easy to mix up the “pudding” portion of kugel. Use a large mixing bowl and a fork, or for a creamier texture, use an immersion blender or food processor.

Add olive oil, eggs, honey and avocado to a medium bowl.

Mix until a creamy, custard consistency is achieved.

Add the ground flax and cinnamon to the pudding mixture.

Mix by hand, until thoroughly combined.

Shred the apples using the side of a box grater into a large bowl. If your apples are firm, you can do this without peeling them.

Add the raisins to the bowl and mix well. There will be some apple juice at the bottom of the bowl. This will help keep. the kugel moist.

Add cooked noodles to the apples and raisins and mix well. Pour mixture of avocado and egg over the noodle mixture.

Mix until the pudding mixture is thoroughly combined with the rest of the ingredients.

Pour noodle casserole into prepared baking dish and spread evenly. Unbaked kugel can be covered in aluminum foil and frozen to bake at a later date. See recipe card for directions.

Bake for about 45 minutes until the kugel is golden brown with a crunchy noodle top.

Let the kugel cool for at least 10 minutes before cutting into squares.

Debra’s Pro Tips

• Do not overcook the noodles. Especially if you’re using gluten-free pasta. Err on the safe side and cook the noodles al-dente, at least 2 minutes less than the package directs.
• Leftover kugel tastes great the next day, even as a breakfast treat, gently reheated or served at room temperature or cold.
• If this is the first kugel you’ve made, congratulations! You’ll be a kugel expert in no time.

Whenever I’m able to create a healthier version of childhood favorites., my world feels more complete. Modernity demands that we evolve with what works TODAY….but it doesn’t have to mean that we abandon traditions that keep us connected to our past. Food memories and food stories are powerful. Health and wellness are important. This healthier noodle kugel recipe combines the two to create a new tradition that is steeped in joyous memories, the perfect way to begin the Jewish New Year.

📖 Recipe

Apple Noodle Kugel

Author: Debra Klein

This Apple Noodle Kugel Recipe is a dairy-free version of a classic sweet noodle kugel that totally satisfies without weighing you down. Parve apple kugel is sweet and creamy, easy to make and the perfect side dish for Rosh Hashanah.

4.88 from 57 votes

Rate this Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Additional Time 6 minutes mins

Total Time 1 hour hr 16 minutes mins

Course Side Dish

Cuisine Jewish Holiday

Servings 12 servings

Calories 199 kcal

Equipment

• Box Grater
• Immersion blender
• Mixing Bowls with Lids

Ingredients

  

1x2x3x

• ▢ 16 oz package wide egg noodles
• ▢ 4 large eggs
• ▢ ¼ cup olive oil
• ▢ ⅓ cup honey
• ▢ 2 small avocados
• ▢ ¼ cup ground flax
• ▢ 2 teaspoons cinnamon
• ▢ 3 medium apples shredded
• ▢ ⅓ cup raisins

Instructions

 

• Preheat oven to 350. Grease a 9×13-inch baking pan with olive oil.
• Cook noodles: If using spaghetti or capellini (or any long pasta), break noodles in half and add to rapidly boiling salted water and stir well. Cook for 6 minutes. Drain and rinse with cool water to stop the pasta from cooking any further. Set aside.
• In a large bowl, mix together avocado, olive oil, eggs and honey. This works best with an immersion blender, but can also be done with a fork. If mixing by hand, first mash the avocado until there are no chunks, then whisk the eggs and add, then the honey until the liquid ingredients are very well mixed.
• Mix in the flax, cinnamon and cinnamon.
• Use a box grater to shred the apples into a large bowl. If they're firm, there's no need to peel them first. Then add the raisins and mix well.
• Stir in the cooked noodles, and then pour on the avocado mixture. Mix well and then pour into prepared baking dish.
• Bake for 45 minutes, until toothpick inserted comes out clean and top is golden.
• Let kugel cool for at least 10 minutes before cutting into squares.
• Apple Kugel can be made in advance and stored in the fridge for 4 days or in the freezer for up to 3 months. Bring to room temperature before reheating for 15 minutes at 350. If you take the kugel straight from the fridge to reheat, it may take as long as 30 minutes for the center to warm.

Notes

Use 2 small avocados, or 1 large.

Use 3 medium sized apples or 2 large. 

It’s important with gluten-free pasta not to overcook, or the pasta will become sticky and mushy. Test it 2 minutes shy of package directions for al dente pasta…and rinse in cold water immediately to stop the cooking process. 

 

Nutrition

Serving: 1squareCalories: 199kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 55mgSodium: 32mgPotassium: 297mgFiber: 5gSugar: 13gVitamin A: 153IUVitamin C: 6mgCalcium: 25mgIron: 1mg

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!