Apple Noodle Kugel Recipe. Dairy-Free Variation

adapted from Levana Cooks, using Vanilla Bean Levana Nourishments

apple noodle kugel


Apple Noodle Kugel is a huge favorite in Jewish cooking.

Unfortunately, it can often err on the rich and eggy side. I have tinkered with the ingredients, and ended up with a lean, easy egg-less (suitable for our vegan friends) and delicious kugel. Delicious enough even to be dessert, and not too sweet to be a side dish! The noodles used here can be gluten-free. If you started with long noodles, cut them short with scissors.

This apple noodle kugel is as delicious made the dairy or dairy-free way.

For a fun presentation and no cutting hassle, pour the apple noodle kugel batter into greased muffin molds, and bake about 40 minutes.


  • 1 pound very thin short noodles, boiled until barely tender and thoroughly drained (rice noodles OK too)
  • 2 pouches Levana Nourishments Vanilla Bean
  • 1 cup plain yogurt (dairy-free: soy or coconut plain yogurt are perfect)
  • 4 Granny Smith (green) apples, unpeeled, grated or sliced very thin (use the food processor)
  • Salt and pepper to taste
  • ½ cup raisins or currants, a little more if you like it sweeter
  • 1/2 cup maple syrup (or 1/3 cup stevia or truvia)
  • ½ cup olive oil
  • 1-2 tablespoons cinnamon


Preheat the oven to 350ºF.

Combine all the ingredients thoroughly in a bowl, making sure not to extract moisture from the apples as you go (no squeezing!)

Pour the batter into a greased 9-by-13-inch baking pan, or a little larger, and bake for about 1 hour (or 40 minutes in muffin molds) Serve hot. Room Temperature OK too. Makes 8 servings.

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