Here is another amazing vegan kugel.
My husband is not a big fan sweet kugels, so I don't make this often...but it is amazing! It uses a WHOLE JAR of cashew butter and the result is incredible. It would make a great Rosh Hashana dish.
This Recipe is from Eden Foods -- THANK YOU EDEN FOR ALL OF YOUR TERRIFIC HEALTHY AND KOSHER FOODS!
You will need:
1 Package Eden Thick Kluski Ribbons (You can substitue other noodles, but these really do work well with the recipe if you can get them.)
1 Liter Vanilla Edensoy Extra Soymilk
1 bar of Eden Agar Agar (or a package of the flakes if you can't find the bars)
1 cup of Roasted Cashew Butter
1/2 cup of maple syrup
1 cup rasins
1 tablespoon cinnamon
(You will also need a hand mixer)
Cook kluski ribbons as package directs. Drain Rinse and Set Aside.
Heat the soymilk. Add the agar-agar to the soymilk (break it up first if using the bar) Cook until the agar-agar is completely dissolved.
Add cashew butter, maple syrup, and cinnamon to heated mixer and blend well with a hand mixer.
Using an 8x8 or 7x10 pan, layer a small amount of sauce on the bottom, add 1/2 of the cooked noodles, sprinkle with 1/2 of the rasins and pour over 1/2 the of the remaining sauce. Repeat with another layer of noodles, rasins and sauce.
Cover and bake at 400 for 20 minutes. Cool completely at room temperature or in the fridge. The kugel will set up as it cools. Slice into squares to serve.