Noodle Kugel (non-dairy)

Basic Sweet Noodle Kugel
Basic Sweet Noodle Kugel
Ready to bake.
Ready to bake.

Basic Sweet Noodle Kugel

Noodle Kugel is a sweet side dish, and I paired the one above with brisket.  There are many kinds of Kugel but the two I like best are this recipe, which is non-dairy, and the Kugel that is loaded with cottage cheese, cream cheese and sour cream (please pass the Lactaid!). Since not everyone likes raisins, I added them to a small portion of the dish.  Watch the cooking time because the noodles on top tend to cook quickly.  Chewy is good, crunchy is overcooked so I err on the side of less oven time.  You could even cover the dish with foil part-way through to protect those precious noodles.  Happy baking, hon!


3 eggs

1/2 cup sugar

1/4 cup non-dairy margarine, melted

1/2 teaspoon salt or to taste

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 cup raisins, optional

1 package wide egg noodles, cooked and drained


Beat eggs and sugar together. Add margarine, salt, cinnamon and vanilla. Fold in cooked and drained egg noodles. If you are adding raisins, add to noodle mixture. Pour into a greased baking dish. Bake at 350 degrees F for approximately 20 to 25 minutes or until noodles start to brown. The original recipe calls for a longer cooking time, but I don’t know why. You want the top of the noodles to cook without becoming crunchy.  (Next time I make this Kugel, I may also try a lower cooking temperature.)


7 thoughts on “Noodle Kugel (non-dairy)

  1. Linda Sculler

    Mom made non-dairy with Shabbat chicken dinner. Savory not sweet. She used schmaltz. Every time I look on line for a recipe, I get sweet instead of savory and a dairy recipe when i want a kosher, meat meal NON-dairy recipe. Can you help??


  2. Pingback: Sweet Noodle Kugel (non-dairy) – Bmore energy

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