Delicious Dairy-Free Apple Noodle Kugel: A Sweet & Creamy Parve Holiday Delight
This Apple Noodle Kugel Recipe offers a delightful, dairy-free twist on the beloved classic sweet noodle kugel, designed to satisfy your cravings without feeling heavy. This pareve apple kugel is wonderfully sweet, incredibly creamy, remarkably easy to prepare, and serves as the quintessential side dish for meaningful occasions like Rosh Hashanah, Break Fast, Shabbat, or any festive holiday meal. It’s a dish that beautifully marries tradition with modern wellness, ensuring everyone at your table can enjoy a taste of heritage.
Are you eager to kick off the Jewish New Year with a collection of healthy and delicious recipes? No Jewish holiday gathering is truly complete without an abundance of mouth-watering food that evokes warmth and tradition. Explore my curated selection of Healthy Rosh Hashanah Recipes to introduce exciting new flavors to your holiday menus this year. From vibrant salads to comforting main courses, these recipes are designed to nourish and delight.
This post was thoughtfully updated from its original publication on September 21, 2019, to bring you even more insights and tips for perfecting this cherished recipe.
Understanding Kugel: What Does This Traditional Jewish Dish Mean?
For many, the word “kugel” might sound unfamiliar, but for those of us with Ashkenazi Jewish roots, it’s a staple. Growing up, my grandparents often conversed in a beautiful blend of Yiddish and English, punctuated by their distinctive accents. It wasn’t until later that I realized words like “kugel” weren’t universally known. I recall my grandmother lovingly packing a piece of kugel in a tin foil packet for my school lunch, a gesture that, while full of love, sometimes made me stand out – not always in a good way to my childhood peers!
At its core, “Kugel” is a German word that literally translates to “a baked pudding or casserole.” In Yiddish, where the spelling remains the same in English, it refers to a quintessential Jewish dish. This versatile casserole is traditionally crafted with a starch – most frequently potatoes (like a potato kugel) or lokshen (which means noodles, hence noodle kugel) – bound together with eggs and a source of fat, then baked until golden and set in a casserole dish. Kugels can range from savory to sweet, making them adaptable to various meals and preferences, and holding a significant place in Jewish cuisine.
The Jewish holidays are deeply interwoven with rich traditions, and special foods are certainly at their heart. These culinary treasures have been lovingly passed down through generations, connecting families to their heritage and creating lasting memories around the dinner table. Kugel stands as a beloved symbol of this tradition, frequently gracing tables for Rosh Hashanah, Yom Kippur Break Fast, Passover, and as a comforting weekly dish for Shabbat. Its versatility and satisfying nature make it a perfect fit for a wide array of celebratory and reflective meals, often tailored to specific holiday dietary laws, such as being pareve for meat meals.
My grandparents, hailing from Eastern Europe, brought with them a wealth of Ashkenazi Jewish culinary wisdom. My grandmother, in particular, was renowned for her savory kugels, which were simply delicious and often featured potatoes. Inspired by her famous potato kugel, I developed a cauliflower kugel recipe, which has become an instant hit and a lighter, yet equally flavorful, take on her classic. This modern adaptation proves that traditional flavors can evolve beautifully without losing their essence.
On my other grandmother’s side, her kugel fame lay in the sweet version. She affectionately called it “noodle pudding,” and it was an indulgent masterpiece made with wide egg noodles, a rich blend of sour cream, cottage cheese, and cream cheese, along with eggs, sugar, and golden raisins. She would lovingly pour this creamy mixture into a casserole dish and top it with a generous, irresistible cornflake topping, crafted with copious amounts of melted butter, brown sugar, and a warm dusting of cinnamon. Does that sound familiar? It’s the quintessential sweet, dairy-rich kugel that many grew up with.
That dairy-laden kugel was, without exaggeration, “to die for”! However, for those seeking a sweet noodle kugel recipe that still captures those rich and creamy memories but offers a healthier, lighter, and crucially, dairy-free (parve) option, you are absolutely going to adore this satisfying apple noodle kugel. It delivers all the nostalgic flavors and comforting textures without the dairy, making it perfect for diverse dietary needs and holiday menus where meat is served, allowing it to be enjoyed as a versatile side dish or even a dessert.
Essential Ingredients for Your Dairy-Free Apple Noodle Kugel
Crafting this parve apple noodle kugel requires a thoughtful selection of ingredients that come together to create its signature sweet, creamy, and comforting profile. Here’s a closer look at what you’ll need and why each component is crucial:
- APPLES: The star of our kugel, apples provide natural sweetness and a lovely texture. If you’re mindful of glucose regulation, opting for green apples (like Granny Smith) is an excellent choice due to their lower carb profile and tartness that balances the overall sweetness. Otherwise, any variety of red or green apples – whether sweet or tart, crisp eating apples or softer baking apples – will yield fantastic results when shredded. Their natural juices also contribute to the kugel’s moistness during baking, ensuring a tender bite.
- NOODLES: Wide egg noodles are traditionally the most common choice for a classic noodle kugel, offering that quintessential soft yet chewy texture. Fortunately, the market now provides an array of pasta options to suit various dietary needs, including excellent grain-free and gluten-free pasta varieties. You can use whatever type of noodle you prefer, but the key is to cook them al dente – slightly firm – as they will continue to absorb moisture and soften during baking, ensuring your kugel isn’t mushy.
- EGGS: Eggs serve as a vital binder in kugel, holding all the ingredients together and contributing to its pudding-like consistency. I personally prefer using whole eggs for their richness and the structure they provide. While using only egg whites can result in a lighter kugel, I find the whole egg gives a more satisfying texture and flavor. For those exploring vegan options, I’ve successfully substituted tofu, which produced a slightly less creamy but still very delicious kugel. I haven’t experimented with “just egg” or other commercial egg substitutes as I strive to use whole foods primarily, but if you try them, please share your results in the comments!
- AVOCADO: This might seem like an unconventional ingredient for kugel, but avocados are absolutely key to achieving that luxurious, dairy-free pudding texture. When blended with olive oil, the healthy monounsaturated fats in avocado create a rich, creamy base that beautifully mimics the mouthfeel of traditional dairy-based kugels, making this parve noodle kugel truly indulgent and satisfying without the heaviness.
- RAISINS: Raisins are a classic addition to sweet noodle kugel, providing bursts of concentrated sweetness and a delightful chewiness. Family recipes often vary on this point; some might prefer golden raisins for their lighter color, others no raisins at all. Feel free to customize to your preference, but I personally stick with the regular dark raisins, just like my grandmother did, for that authentic, nostalgic flavor and beautiful color contrast.
- HONEY: Honey is more than just a sweetener in this recipe; it holds symbolic significance, especially for Rosh Hashanah, where it represents our hopes for a sweet new year. It lends a distinct, warm depth of flavor. If you’re looking for alternatives, maple syrup or date syrup can also be used to sweeten this kugel, each adding its unique flavor profile while maintaining a natural sweetness.
- GROUND FLAXSEED: This is a secret weapon in our dairy-free kugel! Ground flaxseed not only adds nutritional benefits like fiber and omega-3 fatty acids but also acts as a fantastic binder. When mixed with liquid, it forms a gelatinous consistency that helps to thicken the pudding mixture, ensuring everything sets beautifully and contributes to that desirable, cohesive pudding-like texture without any dairy.
- CINNAMON: A warm, aromatic spice that pairs perfectly with apples and raisins, cinnamon adds a comforting depth of flavor to the kugel, enhancing its natural sweetness and giving it that classic “baked apple” aroma. It’s essential for creating that inviting, home-baked feel and evokes traditional holiday spices.
How to Prepare Your Perfect Dairy-Free Apple Noodle Kugel
Making this sweet apple noodle kugel is a straightforward process, designed for ease and enjoyment. Follow these simple steps to bring this delicious dish to life:
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First, preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by generously greasing it with olive oil or a nonstick cooking spray. This crucial step prevents sticking and ensures your kugel releases easily after baking, giving you perfect squares.
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Bring a large pot of water to a rolling boil, adding about ¼ teaspoon of salt. Once boiling, add your noodles (if using long pasta like spaghetti or capellini, it’s best to break them in half first for easier mixing and serving). Cook the noodles according to package directions, but aim for al dente, which typically means cooking for 2 minutes less than the recommended time. Al dente noodles are crucial as they will hold their shape better and prevent the kugel from becoming mushy during the baking process. Immediately after draining, rinse the cooked pasta thoroughly in cool water to halt the cooking process and prevent them from sticking together. Set aside.
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In a large mixing bowl, begin preparing the creamy “pudding” portion of your kugel. Add the olive oil, eggs, honey, and avocado. For the smoothest, most luxurious texture, an immersion blender or food processor works wonders, blending until the mixture is completely smooth and resembles a creamy custard. If you’re mixing by hand with a fork, first thoroughly mash the avocado until no chunks remain, then whisk in the eggs, followed by the honey, ensuring all liquid ingredients are very well combined into a homogenous mixture.
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Next, add the ground flaxseed and cinnamon to the prepared pudding mixture. These ingredients contribute to both flavor and texture, helping to bind everything together and provide a warm, inviting spice. Stir thoroughly by hand until they are fully incorporated, ensuring there are no dry pockets of flaxseed.
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Using the side of a box grater, carefully shred the apples directly into a large bowl. For firm apples, there’s generally no need to peel them beforehand, as the skin adds both nutrients and texture. Then, add the raisins to the bowl with the shredded apples and mix everything well. You’ll notice some natural apple juice collecting at the bottom of the bowl; this is a good thing, as it will help keep the kugel wonderfully moist during baking.
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Now, combine all your components. Add the cooked and rinsed noodles to the bowl containing the shredded apples and raisins. Mix these ingredients thoroughly but gently to avoid breaking the noodles. Then, pour the creamy avocado and egg mixture evenly over the noodle-apple-raisin blend. Ensure everything is very well combined, so every strand of noodle and piece of apple is coated in the rich, sweet pudding mixture. This ensures a consistent flavor and texture throughout your kugel. Finally, pour the entire noodle casserole mixture into your prepared baking dish, spreading it evenly to form a smooth top.
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Bake the kugel in your preheated oven for approximately 45-50 minutes. The kugel is ready when its top is beautifully golden brown, and a toothpick inserted into the center comes out clean, indicating it is fully set. The top noodles should have a lovely, slightly crunchy texture, adding another layer of delight to this sweet casserole.
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Once baked, allow the kugel to cool for at least 10-15 minutes before slicing it into squares. This resting period is important as it allows the kugel to set further, making it easier to cut clean, firm portions without crumbling.
Combine olive oil, eggs, honey, and avocado in a medium bowl.
Blend until a smooth, creamy custard consistency is achieved.
Incorporate the ground flax and cinnamon into the pudding mixture.
Stir by hand until all ingredients are thoroughly combined.
Shred apples using a box grater into a large bowl. Peeling is optional for firm apples.
Add raisins to the shredded apples and mix well. The apple juice helps keep the kugel moist.
Add cooked noodles to the apples and raisins, then pour the avocado-egg mixture over it.
Mix until the pudding mixture is thoroughly combined with all other ingredients.
Pour noodle casserole into the prepared baking dish and spread evenly. This unbaked kugel can be covered and frozen for later. Refer to the recipe card for freezing instructions.
Bake for about 45 minutes until golden brown with a crunchy noodle top.
Debra’s Pro Tips for Kugel Perfection
- Mind the Noodles: The most common pitfall when making kugel is overcooking the noodles. This is especially true if you are using gluten-free pasta, which can become mushy very quickly. Always err on the side of caution and cook your noodles al dente – at least 2 minutes less than the package directs. This ensures they maintain a pleasant chewiness and don’t disintegrate during baking, contributing to the kugel’s perfect texture.
- Next-Day Deliciousness: One of the many joys of kugel is its fantastic taste as leftovers. Kugel often tastes even better the next day, as the flavors have more time to meld and deepen! Enjoy it as a comforting breakfast treat, a satisfying snack, or another delightful side dish. It’s delicious gently reheated, served at room temperature, or even straight from the fridge and cold, making it incredibly versatile.
- Embrace the Kugel Journey: If this is your very first time venturing into the world of kugel-making, congratulations! You’ve chosen a wonderful and rewarding recipe. Don’t worry about striving for absolute perfection on your first try; kugel is forgiving. With each attempt, you’ll gain confidence and become a kugel expert in no time, ready to share this cherished dish with family and friends and adapt it to your own tastes.
Meal Prep and Storage Solutions for Your Kugel
This apple noodle kugel is not only delicious but also incredibly convenient for meal planning and storage, making it a perfect dish for busy holidays or weekly meal prep:
- HOW TO SERVE: This versatile kugel can be served in many ways. It’s traditionally enjoyed as a sweet side dish alongside a main meal, but its comforting flavors also make it an excellent dessert casserole or even a unique breakfast treat. Its pareve nature means it pairs wonderfully with both meat and dairy meals (if you are not strictly dairy-free for the entire meal), offering flexibility for any spread.
- MAKE AHEAD: Absolutely! Kugel is an ideal make-ahead dish, which is a huge advantage for holiday entertaining or busy weeks. You have two main options:
- Bake and Reheat: After baking, allow the kugel to cool completely. Grease your casserole dish liberally, then cover it tightly with aluminum foil to prevent drying. Refrigerate for up to 4 days until you’re ready to reheat and serve.
- Freeze Unbaked: For ultimate convenience, you can prepare the kugel mixture right up until the baking stage. Pour it into your greased, freezer-safe casserole dish, cover it tightly with aluminum foil, and freeze for up to 3 months. When you’re ready to bake, transfer it from the freezer to the refrigerator to thaw overnight, or bring it to room temperature (about 1-2 hours) before baking as directed. This method is perfect for preparing ahead for Rosh Hashanah or other special occasions, minimizing day-of stress.
- HOW TO STORE: Store any leftover baked noodle kugel in an airtight container to maintain its freshness and prevent it from absorbing other odors from the fridge. It will keep beautifully in the refrigerator for up to 4 days. For longer storage, the freezer is your best friend.
- HOW TO FREEZE: You can freeze the entire baked kugel directly in its baking dish (ensuring it’s freezer-safe and well-wrapped) or, for more manageable portions, cut it into individual servings before freezing. Place individual servings in freezer-safe containers or sturdy zip-top bags, removing as much air as possible to prevent freezer burn and make reheating easier. Kugel will maintain its quality in the freezer for up to 3 months. To defrost cooked kugel, transfer it to the refrigerator overnight. To reheat, bake at 350°F (175°C) for about 30 minutes, uncovered, or until it’s thoroughly heated through to the center. If reheating directly from the fridge, it might take up to 30 minutes to warm through; from frozen (after thawing), adjust time as needed for even heating.
There’s a special joy in being able to recreate healthier versions of beloved childhood favorites. It’s a feeling that truly makes my world feel more complete. While modernity often calls for us to adapt and evolve with what works best today, it certainly doesn’t mean we must abandon the cherished traditions that keep us intimately connected to our past. Food memories and the stories they tell are incredibly powerful, weaving a rich tapestry of heritage and emotion. At the same time, health and wellness are paramount in our daily lives.
This healthier dairy-free noodle kugel recipe beautifully combines these two aspects. It allows us to savor a taste of tradition while embracing a mindful approach to eating. It’s the perfect way to create new, healthy traditions steeped in joyous memories, setting a wonderfully sweet and wholesome tone to begin the Jewish New Year, or any time you wish to connect with your roots through food, proving that delicious and healthy can indeed go hand-in-hand.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this delicious Apple Noodle Kugel recipe, please consider leaving a five-star rating below and a comment sharing your experience. Also, we’d love to see your culinary creations! Please share your photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein. Your support means the world!
📖 Recipe: Dairy-Free Apple Noodle Kugel
Apple Noodle Kugel
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Equipment
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Box Grater
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Immersion blender or Food Processor
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Large Mixing Bowls with Lids
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9×13-inch Casserole Dish
Ingredients
- 16 oz package wide egg noodles (or gluten-free/grain-free alternative)
- 4 large eggs (or vegan egg substitute for vegan kugel)
- ¼ cup olive oil (plus more for greasing)
- ⅓ cup honey (or maple syrup/date syrup)
- 2 small avocados (or 1 large), mashed
- ¼ cup ground flaxseed
- 2 teaspoons ground cinnamon (plus more for dusting)
- 3 medium apples (or 2 large), shredded
- ⅓ cup raisins
- ¼ tsp salt (for boiling noodles)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with olive oil or nonstick spray, ensuring even coverage to prevent sticking and achieve a beautiful golden crust.
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Bring a large pot of water with ¼ teaspoon salt to a rapid boil. Add noodles and stir well. If using long pasta, break it in half for easier handling. Cook for 6-8 minutes, or 2 minutes less than package directions for an al dente result. This firm texture is vital for the kugel. Drain noodles thoroughly and immediately rinse with cool water to stop the cooking process and prevent them from clumping. Set aside.
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In a large bowl, combine avocado, olive oil, eggs, and honey. For the creamiest consistency, blend with an immersion blender or food processor until smooth and custard-like. If mixing by hand with a fork, first mash the avocado completely to ensure no chunks remain, then whisk in the eggs, followed by the honey until thoroughly combined into a homogenous mixture.
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Stir the ground flaxseed and cinnamon into the avocado-egg mixture until fully incorporated. Ensure there are no dry pockets of flaxseed; the mixture should be uniform.
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Using a box grater, shred the apples into a separate large bowl. For firm apples, peeling is not necessary, as the skin adds texture and nutrients. Add the raisins to the shredded apples and mix well. The natural apple juice that accumulates in the bowl will help keep the kugel wonderfully moist during baking.
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Add the cooked noodles to the apple and raisin mixture and mix gently but thoroughly. Pour the creamy avocado-egg mixture evenly over the noodle blend. Mix everything diligently until all ingredients are evenly coated. Transfer the entire kugel mixture into your prepared baking dish, spreading it out to an even layer.
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Bake for 45-50 minutes, or until the kugel is beautifully golden brown on top and a toothpick inserted into the center comes out clean. The top layer of noodles should be delightfully crunchy, offering a pleasant textural contrast.
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Allow the kugel to cool in the pan for at least 10-15 minutes before cutting into squares and serving. This resting period helps it set, making for cleaner, more intact slices.
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This Apple Noodle Kugel is excellent for making ahead. Store baked kugel in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, bring to room temperature and bake at 350°F (175°C) for 15 minutes, uncovered. If reheating directly from the fridge, it might take up to 30 minutes to warm through; from frozen (after thawing), adjust time as needed for optimal warmth.
Notes
Apple Choice: Use 3 medium-sized apples or 2 large apples. Crisp varieties like Honeycrisp, Gala, or Fuji work wonderfully for their texture and sweetness. Granny Smith apples can be used for a tarter flavor that provides a nice contrast.
Noodle Care: It’s absolutely critical not to overcook the noodles, especially if you’re using gluten-free pasta, which can quickly become sticky and mushy. Always test for al dente pasta 2 minutes shy of the package directions and immediately rinse them in cold water after draining to stop the cooking process. This preserves their texture for the kugel.
Freezing Unbaked Kugel: You can assemble the kugel mixture in the baking dish, cover tightly with foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed. This is a great time-saver for holiday meal preparation!
Nutrition
Note
The nutrition calculations were done using online tools and are estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate it with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful for your specific dietary needs.