Vegan Noodle Kugel

Ingredients

• 1 pound fusilli pasta
• 12.3 ounces silken tofu
• 8 ounces vegan cream cheese
• 1/3 cup vegan yogurt (vanilla or plain, sweetened, or unsweetened)
• 1/2 cup vegan butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup crispy rice cereal (such as Rice Krispies)
• 1 teaspoon cinnamon
• 2 teaspoons sugar
• 2 tablespoons vegan butter (softened)

Instructions

1. 1

   Preheat oven to 350° F.

2. 2

   Cook pasta until al dente according to package instructions (about 10 minutes). Drain, rinse, and set aside.

3. 3

   In a food processor, add the silken tofu, vegan cream cheese, vegan yogurt, vegan butter, sugar, vanilla extract, and salt and blend on high until fully combines and creamy. It's okay if some texture remains. Set aside.

4. 4

   In a medium bowl, add the crispy rice cereal, cinnamon, sugar, and softened vegan butter and mix until mostly combined, using the back of a spoon to gently mash the butter into the cereal.

5. 5

   In a 9 x 12 baking dish, add the cooked pasta and pour the cream sauce from the food processor over it. Mix it together with a spoon until all the pasta is evenly coated. Sprinkle the cinnamon sugar cereal topping evenly over the top.

6. 6

   Bake for 1 hour at 350° F. The top should get slightly crispy but shouldn't burn. Serve hot and enjoy!