This vegan kugel is made with tender noodles baked into a creamy casserole with cinnamon, sugar, and raisins. A delicious breakfast, dessert, or sweet side dish!
- 8 ounces dried mafalada pasta
- 1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- 2 ½ cups unsweetened non-dairy milk, divided
- ½ cup organic granulated sugar
- ¼ cup cornstarch
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ cup vegan butter
- ½ cup raisins
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Preheat the oven to 375°F and lightly oil a 2-quart baking dish.
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
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While the pasta boils, place your cashews into a blender or food processor bowl with 1 cup of milk. Blend until smooth.
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Add the remaining milk, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Blend again until combined.
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When the pasta has finished boiling, drain it into a colander, then transfer it to a large bowl or back to the pot you boiled it in.
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Stir the butter into the hot pasta until it fully melts.
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Stir the cashew mixture into the pasta, then stir in the raisins.
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Transfer the mixture to the baking dish.
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Cover the baking dish and place it in the oven. Bake for 20 minutes, then uncover and bake for about 20 minutes more, until the top layer of noodles starts to brown.
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Remove the dish from the oven and place it on a cooling rack to cool. The casserole will continue to set as it cools.
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Serve the kugel warm. Divide onto plates and enjoy.