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Sep 16, 2009 07:34 PM

Sweet, Parve / Dairy Free Kugel

I love a sweet noodle kugel with sourcream and cottage cheese but my daughter and husband are lactose intolerant.... so I need to make some major changes to my cooking....

Does anyone have a good, rich kugel, that is dairy free/ Parve. How do soy substitutes do in kugel? I'm not too interested in Yerushalmi kugel...unless there's a sweet version....

This could be put on the kosher board too, but I'll start here.

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  1. how does everyone at your table feel about coconut?

    another option that would actually be ideal for the holiday because of the apple:

    1 Reply
    1. re: goodhealthgourmet

      Thanks for the suggestions, but I try to limit my Farfel consumption to Pessach!!!

    2. 1/4 cup pareve margarine
      1/2 cup dark brown sugar, packed
      1 cup whole pecan halves
      1 lb medium noodles, cooked and drained
      4 eggs, beaten
      1/4 cup pareve margarine, melted
      1/3 cup sugar
      1 tsp salt

      Preheat oven to 350 degrees.

      Melt 1/4 cup margarine in 10 inch bundt pan. Sprinkle brown sugar at bottom
      and around side of pan. Press pecan halves firmly into bottom of pan. Mix
      other ingredients into noodles. Pour into pan and bake 1 hour. Cool and

      1 Reply
      1. re: brooklynkoshereater

        My daughter is lactose intolerant, so I made this kugel without the pecans (I don't care for nuts much... I added chopped granny smith apples. It was delicious. Thanks for posting!

      2. The Yerushalmi kugel is, by definition, sweet. I use one of Joan Nathan's 3 versions (it's at the bottom of this page ), It has a full cup of sugar for 6-8 servings. I love it and find it positively addictive but you have to like the sweet and peppery combination. But no, it's nothing like a standard dairy-type kugel. I am SO looking forward to making it tomorrow.