Dairy-Free Apple Noodle Kugel: A Sweet Tradition Reimagined for Modern Tables

What Does Kugel Mean in Yiddish? Unpacking a Cherished Culinary Heritage

Growing up in a household where my grandparents fluently interwove Yiddish phrases with English, spoken with rich accents, I often took many words for granted. The term “kugel” was one of them. I didn’t always realize that this culinary staple was unfamiliar to many outside our cultural circle. I vividly recall the moments when my grandmother would meticulously pack a piece of kugel in a foil packet for my school lunch. While it was a deeply comforting gesture from her, it sometimes set me apart from my peers, not always in a way I appreciated as a child. Yet, even then, I knew it was special.

The word “kugel” itself originates from German, literally translating to a baked pudding or casserole. In Yiddish, and subsequently in English, it refers to a traditional Jewish dish. At its core, kugel is typically made with a starch — most often potatoes (erdäpfel kugel) or lokshen (noodles) — combined with eggs and a fat, then baked until golden and firm in a casserole dish. This versatile dish can be prepared in countless ways, each family often boasting its own cherished rendition.

The Jewish holidays are profoundly rich with traditions, and food plays an indispensable role in these celebrations. Kugel stands as a testament to this, a culinary legacy passed down through Jewish families from generation to generation. It’s a customary dish enjoyed on many significant occasions, including Rosh Hashanah (the Jewish New Year), Yom Kippur (Break Fast), Passover (though usually a potato kugel for this holiday), and weekly on Shabbat, symbolizing continuity and comfort.

My grandparents, hailing from Eastern Europe, were Ashkenazi Jews, and my grandmother was particularly renowned for her savory kugels. Her potato kugel, in particular, was legendary—a rich, hearty casserole that graced our table countless times. Inspired by her culinary prowess, I developed my own cauliflower kugel recipe, a modern riff on her famous potato creation, which has consistently proven to be a huge hit. It’s a wonderful way to carry forward the essence of her cooking while adapting it for contemporary tastes.

On my other side of the family, my other grandma was equally celebrated for her kugel, but her fame rested on the sweet version. She affectionately called it “noodle pudding.” Her recipe featured wide egg noodles, a rich blend of sour cream, cottage cheese, cream cheese, eggs, sugar, and golden raisins. This luscious mixture would be poured into a casserole dish and topped with an irresistible crunchy layer made from copious amounts of melted butter, brown sugar, crushed corn flakes, and plenty of cinnamon. Sound familiar? It’s the kind of dish that evokes immediate warmth and nostalgia.

That dairy-laden kugel was, in her words, “to die for”—and indeed, it was a decadent treat. However, if you’re seeking a sweet kugel that captures that same rich and creamy memory but in a healthier, lighter, and completely pareve (dairy-free) form, then this Apple Noodle Kugel is precisely what you’re looking for. It offers all the satisfaction without the dairy, making it accessible to more people and aligning with dietary preferences without sacrificing flavor or tradition.

Why Opt for a Dairy-Free (Pareve) Apple Noodle Kugel?

Choosing a pareve kugel is more than just a dietary preference; it’s a reflection of Jewish dietary laws (kashrut) that separate meat and dairy. A pareve dish contains neither meat nor dairy ingredients, allowing it to be served alongside either. This makes it incredibly versatile for holiday meals, which often feature both meat and fish courses. For those who observe kashrut strictly, a dairy kugel cannot be served at the same meal as a meat dish. This dairy-free version ensures that this sweet, comforting side can be enjoyed by everyone at the table, regardless of the main course.

Beyond religious observance, a dairy-free kugel also caters to a growing number of individuals with lactose intolerance, dairy allergies, or those simply choosing a plant-based lifestyle. By thoughtfully substituting traditional dairy with wholesome, plant-based alternatives like avocado and olive oil, we achieve a kugel that is not only healthier but also incredibly rich, creamy, and satisfying. This modern adaptation allows us to honor culinary heritage while embracing contemporary health and dietary needs, making beloved traditional foods accessible to a wider audience.

Key Ingredients for Your Perfect Dairy-Free Apple Noodle Kugel

• APPLES: The star of this kugel! 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 sweetness. Otherwise, feel free to use any variety of red or green apples, whether sweet (Fuji, Gala, Honeycrisp) or tart, based on your personal preference. Since the apples are shredded, both crisp eating apples and softer baking apples will yield fantastic results, contributing moisture and natural sweetness to the dish.
• NOODLES: Wide egg noodles are the quintessential choice for traditional noodle kugel, offering a comforting and familiar texture. However, today’s market boasts a vast array of pasta options to suit every dietary need. You can easily find grain-free or gluten-free pasta varieties that work wonderfully. Whatever your preference, the key is to cook them al dente. This ensures they maintain a pleasant chew and structural integrity in the kugel, preventing them from becoming mushy during baking.
• EGGS: Eggs serve as a crucial binding agent, providing structure and richness to the kugel. I prefer using whole eggs for their full flavor and creamy contribution, though using only egg whites can create a lighter texture if desired. For those exploring vegan alternatives, I have successfully substituted tofu in the past. While it resulted in a slightly less “pudding-like” creaminess compared to the traditional vibe I’m accustomed to, it was still very good. I haven’t experimented with commercial egg substitutes like “Just Egg” as I prioritize whole foods whenever possible, but if you try it, please share your results in the comments!
• AVOCADO: This is the secret ingredient for achieving that desired dairy-free pudding texture. The combination of ripe avocado and olive oil creates an incredibly rich, smooth, and creamy consistency, mimicking the mouthfeel of traditional dairy-based kugels. It also adds healthy fats, making the kugel more satisfying and nutritious. Ensure your avocados are ripe for the best results.
• RAISINS: Raisins are a classic addition to sweet noodle kugels, bringing bursts of concentrated sweetness and a lovely chewiness. Depending on your family’s recipe or personal taste, you might prefer golden raisins or even no raisins at all. It’s perfectly fine to customize! For my recipe, I stick with regular dark raisins, just like my grandmother used, preserving that authentic flavor profile.
• HONEY: Honey holds special significance, especially for Rosh Hashanah, as it symbolizes our hope for a sweet new year. It’s the perfect sweetener for this holiday kugel. If you prefer, maple syrup or date syrup can be used as excellent alternatives, offering different nuanced sweetness profiles while keeping the kugel refined-sugar free.
• GROUND FLAXSEED: Ground flaxseed is a fantastic addition, acting as a natural binder that helps hold all the ingredients together, contributing to that desirable pudding-like consistency. It also adds healthy omega-3 fatty acids and dietary fiber, boosting the nutritional value of your kugel.

Step-by-Step Guide: Crafting Your Delicious Dairy-Free Apple Noodle Kugel

Making this dairy-free apple noodle kugel is a straightforward process that yields incredibly rewarding results. Follow these steps for a perfectly creamy and satisfying dish:

Begin by preheating your oven to 350°F (175°C). While the oven heats, generously grease a 9×13-inch casserole dish with olive oil or a nonstick cooking spray. This crucial step prevents sticking and ensures your kugel releases cleanly.

Next, bring a large pot of water to a rapid boil. Add approximately ¼ teaspoon of salt to the water for flavor. Cook your chosen noodles according to the package directions, but be sure to reduce the cooking time by 2 minutes. This “al dente” approach, regardless of the noodle variety, is vital for a kugel that holds its structure and isn’t mushy. Once cooked, drain the pasta thoroughly and, critically, rinse it immediately with cool water. This stops the cooking process and keeps the noodles from becoming sticky, ensuring a perfect texture in your finished kugel.

The “pudding” portion of the kugel comes together quickly and easily. You can use a large mixing bowl and a sturdy fork for a rustic texture. However, for an ultra-creamy, custard-like consistency that truly embodies a “noodle pudding” vibe, I highly recommend using an immersion blender or a food processor. These tools will effortlessly blend the ingredients into a smooth, luxurious mixture.

Combine the olive oil, eggs, honey, and ripe avocado in a medium bowl, ensuring all ingredients are ready for blending.

Blend the mixture thoroughly until it achieves a beautifully smooth, creamy, and consistent custard-like texture, without any avocado chunks.

Incorporate the ground flaxseed and cinnamon into your creamy pudding mixture, ensuring these dry ingredients are evenly distributed.

Stir the mixture vigorously by hand until all ingredients are thoroughly combined and the texture is uniform and ready for the next step.

Shred the apples using the coarse side of a box grater directly into a large bowl. For firm apples, peeling is often unnecessary, saving you time and retaining nutrients.

Add the raisins to the bowl with the shredded apples and mix them thoroughly. Don’t worry about any apple juice at the bottom; it will naturally help keep the kugel wonderfully moist.

Introduce the cooked noodles to the apple and raisin mixture, ensuring an even distribution. Then, pour the avocado and egg “pudding” mixture over these combined ingredients.

Gently but thoroughly mix all the ingredients until the creamy “pudding” mixture coats every strand of noodle, apple shred, and raisin, creating a cohesive kugel batter.

Pour the entire noodle casserole mixture into your prepared baking dish, spreading it evenly across the bottom. At this stage, the unbaked kugel can be covered tightly with aluminum foil and frozen for later baking. Refer to the recipe card for specific freezing and baking instructions.

Bake for approximately 45 minutes, or until the kugel achieves a beautiful golden brown color on top and develops a delightfully crunchy noodle crust. A toothpick inserted into the center should come out clean.

Once baked, let the kugel cool for at least 10 minutes before cutting it into neat squares. This cooling period allows the kugel to set properly, making for cleaner slices and preventing it from falling apart when served.

Expert Tips for the Best Apple Noodle Kugel Experience

• Mind the Noodles: The most crucial tip for a perfect kugel is to avoid overcooking your noodles. This is especially important if you are using gluten-free pasta, which can become mushy very quickly. Always err on the side of caution and cook the noodles al dente—at least 2 minutes less than the package directs. Immediately rinsing them in cool water after draining will completely halt the cooking process, preserving their ideal texture.
• Leftovers Are a Treat: Don’t underestimate the deliciousness of leftover kugel! It often tastes even better the next day as the flavors meld and deepen. Enjoy it as a delightful breakfast treat, gently reheated in the oven or microwave, or simply served at room temperature or even cold, straight from the fridge.
• Embrace the Process: If this is your first time making kugel, don’t be intimidated! Kugel is a forgiving dish, and with each attempt, you’ll gain confidence and intuition. You’ll be a kugel expert, celebrated for your culinary skills, in no time.
• Customize Your Sweetness: While honey is traditional and symbolic for Rosh Hashanah, feel free to adjust the amount to your taste. You can also experiment with other natural sweeteners like maple syrup or date syrup for varied flavor profiles.
• Apple Varieties Matter: The type of apple you choose can significantly impact the final flavor. A mix of sweet and tart apples can add complexity. Granny Smith offers a pleasant tang, while Honeycrisp or Fuji bring a lovely sweetness and crisp texture.
• Achieving Peak Creaminess: For the ultimate creamy texture in your dairy-free “pudding” mixture, ensure your avocados are perfectly ripe and blend them thoroughly with the other wet ingredients using an immersion blender or food processor until absolutely smooth.

Serving Suggestions for Your Apple Noodle Kugel

This Dairy-Free Apple Noodle Kugel is incredibly versatile and can be enjoyed in various ways, making it a star on any table. Here are some suggestions to elevate your kugel experience:

• Holiday Feast Side: Serve it warm alongside your holiday roasts or poultry. Its subtle sweetness and comforting texture provide a beautiful contrast to savory main dishes, making it an ideal pareve complement to any meat-based meal, especially during Rosh Hashanah, Shabbat, or Yom Kippur Break Fast.
• Delightful Dessert: A slice of warm kugel makes for a wholesome and satisfying dessert. You can enhance it with a sprinkle of extra cinnamon, a dollop of dairy-free whipped cream, or a drizzle of maple syrup for added indulgence.
• Brunch or Breakfast Treat: Kugel is often enjoyed for breakfast or brunch in Jewish homes. Reheat a slice and pair it with a cup of coffee or tea. It’s a comforting start to any day, especially after a holiday.
• Snack Anytime: Enjoy it cold or at room temperature as a substantial snack. Its blend of complex carbohydrates, healthy fats from avocado, and fruit makes it a more wholesome option than many processed snacks.
• With Fresh Fruit: For a lighter presentation, serve individual portions of kugel with a side of fresh berries or sliced seasonal fruit. The fresh fruit can cut through the richness and add a vibrant touch.
• Garnish Elegantly: Before serving, consider a light dusting of cinnamon or powdered sugar (dairy-free, if needed) for a beautiful finish. A few apple slices or a sprig of mint can also add visual appeal.

Whenever I have the opportunity to create healthier versions of cherished childhood favorites, my world feels a little more complete. Modern living often demands that we evolve with what works for us today—be it for health, ethics, or dietary needs. However, this evolution doesn’t have to mean abandoning the rich traditions that connect us to our past. Food memories and the stories they tell are incredibly powerful, weaving a tapestry of family, culture, and love. Simultaneously, health and wellness are paramount in our daily lives.

This healthier, dairy-free noodle kugel recipe beautifully combines these two essential aspects. It’s a delicious bridge between tradition and contemporary well-being, creating a new way to enjoy a classic dish that is steeped in joyous memories and tastes wonderfully fresh. It’s truly the perfect way to begin the Jewish New Year, savoring the past while looking forward to a sweet and healthy future.

Apple Noodle Kugel Recipe Card

Dairy-Free Apple Noodle Kugel

Author: Debra Klein

This Dairy-Free Apple Noodle Kugel Recipe is a lighter, pareve version of the classic sweet noodle kugel, offering satisfying flavor without dairy. It’s sweet, creamy, easy to prepare, and serves as an ideal side dish for Rosh Hashanah, Break Fast, Shabbat, or any festive occasion.

Average rating: 4.88 from 57 votes

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Prep Time 10 mins

Cook Time 1 hr

Additional Time 6 mins (for cooling)

Total Time 1 hr 16 mins

Course Side Dish, Dessert, Breakfast

Cuisine Jewish Holiday, Ashkenazi

Servings 12 servings

Calories 199 kcal

Equipment

• Box Grater
• Immersion Blender
• Mixing Bowls with Lids
• 9×13-inch Baking Dish

Ingredients

• 16 oz package wide egg noodles
• 4 large eggs
• ¼ cup olive oil
• ⅓ cup honey (or maple syrup, date syrup)
• 2 small avocados (or 1 large), ripe
• ¼ cup ground flaxseed
• 2 teaspoons cinnamon
• 3 medium apples, shredded (or 2 large)
• ⅓ cup raisins (golden or dark)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with olive oil or nonstick spray.
2. Cook Noodles: Bring a large pot of salted water to a rolling boil. If using long pasta, break noodles in half. Add noodles and cook according to package directions, reducing cooking time by 2 minutes to ensure they are al dente. Drain thoroughly and rinse immediately with cool water to halt the cooking process and prevent stickiness. Set aside.
3. Prepare “Pudding” Base: In a large bowl, combine ripe avocado, olive oil, eggs, and honey. For the creamiest consistency, use an immersion blender or food processor until perfectly smooth. If mixing by hand, first mash the avocado until completely lump-free, then whisk in the eggs and honey until well combined.
4. Stir the ground flaxseed and cinnamon into the creamy avocado mixture until thoroughly incorporated.
5. Prepare Apples: Use a box grater to shred the apples into a separate large bowl. If your apples are firm, peeling them first is optional. Add the raisins to the shredded apples and mix well. The natural apple juice will contribute to the kugel’s moistness.
6. Combine Ingredients: Add the cooked and cooled noodles to the apple and raisin mixture. Mix gently. Then, pour the creamy avocado-egg mixture over the noodle blend.
7. Mix everything together thoroughly until all ingredients are evenly coated. Transfer the combined noodle casserole into your prepared baking dish, spreading it evenly.
8. Bake: Bake for 45 minutes, or until the kugel is golden brown on top and a toothpick inserted into the center comes out clean.
9. Allow the kugel to cool for at least 10 minutes before cutting into squares and serving.
10. Make Ahead & Storage: Apple Noodle Kugel can be made in advance and stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months. When reheating, bring to room temperature before baking at 350°F (175°C) for 15-20 minutes, uncovered, or until heated through. If reheating directly from the fridge, it may take up to 30 minutes for the center to warm properly.

Notes

Avocado Choice: Use 2 small avocados, or 1 large, ensuring they are perfectly ripe for the smoothest, creamiest texture.

Apple Variety: Use 3 medium-sized apples or 2 large. Any variety of sweet or tart apples will work well in this recipe.

Noodle Care: It’s crucial not to overcook the noodles, especially if using gluten-free pasta, as it can become sticky and mushy. Always test 2 minutes shy of package directions for an al dente texture. Immediately rinsing the pasta in cold water after draining is essential to stop the cooking process and maintain its ideal consistency.

Nutrition

Serving: 1 square
Calories: 199kcal
Carbohydrates: 22g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0.01g
Cholesterol: 55mg
Sodium: 32mg
Potassium: 297mg
Fiber: 5g
Sugar: 13g
Vitamin A: 153IU
Vitamin C: 6mg
Calcium: 25mg
Iron: 1mg

Note

The nutrition calculations were performed using online tools and are considered estimates. To ensure the most accurate representation of the nutritional information for any given recipe, it is recommended that you calculate the nutritional data using the specific ingredients you personally used. You are ultimately responsible for verifying that all nutritional information is accurate, complete, and useful for your dietary needs.

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!!