This Apple Noodle Kugel Recipe is a dairy-free take on a classic sweet noodle kugel. Light yet creamy, this pareve apple kugel is simple to prepare and makes an ideal side for Rosh Hashanah, break fast or any holiday table.
Want more healthy holiday ideas? No Jewish celebration is complete without delicious food. Browse a collection of healthy Rosh Hashanah recipes to add fresh options to your menus this year.
This post was updated from the original published September 21, 2019.
What does kugel mean in Yiddish?
In my family, Yiddish words were part of everyday speech. Kugel — sometimes sent in a tin-foil packet for school lunches — was always recognizable and comforting. The word kugel comes from German and originally referred to a baked pudding or casserole. In Yiddish and English usage, kugel denotes a Jewish dish made from a starch (commonly potatoes or lokshen/noodles), mixed with eggs and fat, and baked in a casserole.
Kugel is a beloved tradition passed down through generations and appears on holiday tables for Rosh Hashanah, Yom Kippur, Passover and Shabbat.
My family’s kugels ran the gamut from savory potato versions to a famously rich sweet noodle kugel my grandmother made with wide egg noodles, sour cream, cottage cheese, cream cheese and a crunchy cornflake topping. I’ve recreated that spirit in a lighter, dairy-free form with this apple noodle kugel that still evokes those comforting memories.
I’ve also developed variations inspired by family recipes, like a cauliflower kugel riff on my grandmother’s potato kugel that’s always a hit.
Ingredients
- Apples: Use tart or sweet varieties. Green apples have a lower glycemic impact if glucose regulation is a concern. The apples are shredded, so either crisp eating apples or softer baking apples will work.
- Noodles: Wide egg noodles are traditional. You can substitute grain‑free or gluten‑free pasta to suit dietary needs. Cook them al dente so they hold up in the kugel.
- Eggs: Whole eggs give the richest texture; egg whites produce a lighter kugel. I’ve also tried a tofu substitution for a vegan version with good results.
- Avocado: Blended avocado plus olive oil creates a creamy, dairy‑free pudding base.
- Raisins: Use golden or regular raisins, depending on your family preference.
- Honey: Traditional for Rosh Hashanah, representing sweetness for the new year. Maple or date syrup can be used instead.
- Ground flax: Helps bind the mixture for a pudding‑like consistency.
How to make it
Preheat the oven to 350°F. Grease a 9×13-inch casserole dish with olive oil or nonstick spray.
Bring a large pot of water with 1/4 teaspoon salt to a boil. Cook the noodles per package directions but remove 2 minutes early so they remain al dente. Drain and rinse with cool water to halt cooking.
Prepare the pudding base by blending avocado, olive oil, eggs and honey until smooth. An immersion blender or food processor yields the creamiest result; a fork works if you mash the avocado thoroughly first.
Add olive oil, eggs, honey and avocado to a bowl.
Blend until the mixture reaches a smooth, custard‑like consistency.
Stir in ground flax and cinnamon until fully incorporated.
Mix by hand if needed to ensure even distribution.
Shred the apples with a box grater into a large bowl. If the apples are firm, you can leave the skins on.
Add the raisins and toss. Any juice released by the apples will help keep the kugel moist.
Toss the cooked noodles with the apples and raisins, then pour in the avocado‑egg mixture.
Mix thoroughly so the pudding coats the noodles and fruit evenly.
Transfer the mixture to the prepared baking dish and spread it evenly. Unbaked kugel can be wrapped and frozen in the dish for later baking.
Bake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Allow the kugel to rest at least 10 minutes before cutting into squares.
Debra’s Pro Tips
- Do not overcook the noodles. For gluten‑free pasta, cook at least 2 minutes less than package directions and rinse immediately in cold water to prevent a mushy texture.
- Leftover kugel is delicious the next day—warm, at room temperature, or chilled.
- If this is your first kugel, enjoy the process. It’s forgiving and makes a comforting dish to share.
Meal Prep and Storage
- Serve: Works as a side dish, dessert or breakfast casserole.
- Make ahead: Bake and refrigerate covered, or assemble and freeze unbaked in the greased casserole dish. Thaw to room temperature before baking if frozen.
- Store: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Freeze: Freeze whole in the baking dish or portion into individual containers. Defrost in the refrigerator and reheat at 350°F for 20–30 minutes until heated through.
Creating healthier versions of childhood favorites lets tradition evolve without losing its emotional resonance. This lighter apple noodle kugel blends comforting flavors with a modern, dairy‑free approach—an inviting way to start the Jewish new year.
If you make this recipe, please consider rating and leaving a comment. Share photos by tagging the author on Instagram @dkhealthcoach and use the hashtag #debraklein.
📖 Recipe
Apple Noodle Kugel
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Equipment
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Box Grater
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Immersion blender (optional)
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Mixing bowls
Ingredients
- 16 oz wide egg noodles
- 4 large eggs
- ¼ cup olive oil
- ⅓ cup honey
- 2 small avocados
- ¼ cup ground flax
- 2 teaspoons cinnamon
- 3 medium apples shredded
- ⅓ cup raisins
Instructions
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Preheat oven to 350°F. Grease a 9×13-inch baking pan with olive oil.
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Cook noodles: For long pasta, break in half, add to rapidly boiling salted water and cook until 2 minutes shy of package directions. Drain and rinse with cool water; set aside.
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In a large bowl, blend avocado, olive oil, eggs and honey until smooth (immersion blender recommended). If mixing by hand, mash the avocado first, then whisk in the eggs and honey.
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Stir in the ground flax and cinnamon.
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Shred the apples into a large bowl and add the raisins; mix well.
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Fold the cooked noodles into the apples and raisins, pour the avocado mixture over the top, and mix until combined. Transfer to the prepared baking dish.
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Bake 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
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Let the kugel cool at least 10 minutes before cutting into squares.
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Make ahead: refrigerate up to 4 days or freeze up to 3 months. Thaw and reheat at 350°F until warm; reheating time will vary depending on starting temperature.
Notes
Use 3 medium apples or 2 large.
For gluten‑free pasta, test for doneness 2 minutes before package directions and rinse immediately to prevent stickiness.
Nutrition
Note
Nutrition calculations were done using online tools. For the most accurate results, calculate nutrition with the exact ingredients you used.