I wanted to create a clean, grain-free, dairy-free version of Kugel so I could indulge during the Rosh Hashanah festivities. I made both savory and sweet and they turned out incredible. Each serves 6.

INGREDIENTS:

Sweet Kugel:
1 (8 OZ) box of Jovial Grain-Free Spaghetti
1 1/2 fuji apples, chopped
2 Tbsp Miyoko’s Dairy-Free butter
1 tsp cinnamon
3 Tbsp coconut sugar
6 eggs, whisked together
1 tsp vanilla extract
 
Cashew Cream Base:
1/2 C raw cashews
1/4 C water
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
JF Spicy Salt, to taste
 
Savory Kugel:
1 (8 OZ) boc of Jovial Grain-Free Fusili
2 Tbsp olive oil
1/2 white onion, sliced into long strips
6 eggs, whisked together
JF Spicy Salt, to taste
 
Cashew Cream Base:
1/2 C raw cashews
1/4 C water
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 clove of garlic
JF Spicy Salt, to taste
 
Topping:
2 Tbsp Miyoko’s vegan butter
1/4 C super-fine almond flour
JF Spicy Salt, to taste

*For extra moisture and less density add 1 C coconut cream or nut based milk of your choice.

PROCESS:

Sweet Kugel:
Preheat your oven to 350º. In a large bowl, pour 1/4 C boiling water over 1/2 C raw cashews. Add them to a blender with 1 Tbsp olive oil, 1 Tbsp lemon juice, and JF Spicy Salt. Blend until the texture is close to the texture of cottage cheese. Set to the side.
Cook your Jovial Grain-Free Spaghetti according to the box instructions and set to the side.
In a pan on medium high heat, melt vegan butter and sauté the apple. Season with cinnamon and add 2 Tbsp coconut sugar. Sauté until the apple is caramelized about 3-5 minutes.
In a large bowl, combine the spaghetti, cashew cream, and caramelized apples. Whisk together 6 eggs with 1 tsp vanilla extract and 1 Tbsp coconut sugar. Pour over the spaghetti and mix well. In a small pan, combine the vegan butter, almond flour, and JF Spicy Salt. Cook until combined into a crumb like mixture. Pour the spaghetti mixture into a baking dish and top with the almond flour crumbs. Bake at 350º for 90 minutes. Top with extra caramelized, cinnamon apples and Culina plain yogurt.
 
Savory Kugel:
Preheat your oven to 350º. In a large bowl, pour 1/4 C boiling water over 1/2 C raw cashews. Add them to a blender with 1 Tbsp olive oil, 1 Tbsp lemon juice, 1 garlic clove and JF Spicy Salt. Blend until smooth and creamy. Set to the side.
Cook your Jovial Grain-Free Fusilli according to the box instructions and set to the side.
In a pan on medium high heat, sauté 1/2 white onion slivers in 2 Tbsp olive oil. Sauté about 3-5 minutes until fragrant and soft.
In a large bowl, combine the fusilli, cashew cream and onions. Whisk together 6 eggs. Pour over the fusilli and mix well. In a small pan, combine the vegan butter, almond flour, and JF Spicy Salt. Cook until combined into a crumb like mixture. Pour the fusilli mixture into a baking dish and top with the almond flour crumbs. Bake at 350º for 90 minutes. Top with extra fried white onions.
 
Cashew Cream recipe adapted from Love and Lemons.