Sweet Noodle Kugel
Kugel:
500g (17.5 oz) noodles
56g (1/2 stick) butter
6 eggs
500g (17.5 oz) cottage cheese
345g (1 1/2 cup) sour cream
80ml (1/3 cup) light cream
225g (1 cup) white sugar
120g (4 oz) raisins
Topping:
4 tbsp breadcrumbs
3 tbsp sugar
2 tsp cinnamon
1) Cook noodles according to directions (Add a splash of oil into the boiling water before cooking to prevent noodles from sticking together). Once cooked, rinse under cold water for 1 minute. Drain well.
2) Preheat oven to 190C / 375F. Lightly grease a deep metal square baking pan and set aside.
3) In a small bowl, combine together the topping ingredients and set aside.
4) In a large saucepan over low heat, melt the butter. Turn off the heat and let cool slightly. Beat in the eggs, cottage cheese, sour cream, light cream and sugar. Mix everything well. Add in the noodles and raisins and stir to combine.
5) Pour the mixture into the baking dish. Sprinkle with breadcrumb/sugar mixture.
6) Bake for approximately 1 hour. You may check the Kugel after 45-50 minutes. If the center looks a little bit runny but the edges are brown and firm, you may remove it from the oven. It will firm up while cooling.
7) Let cool for 15 minutes before slicing. Serve warm or cold.
Recipe by collecting memories
No, I'm not vegan and I'm not going to become vegan. But the more vegan desserts I make, the more I fall in love with this kind of food. It feels so good when you know that what you eat is good for you and every ingredient has important nutrients. I LOVED this cashew cheesecake! It doesn't taste like a traditional cheesecake, I'd say it tastes like a coconut ice-cream pie. Doesn't that sound good??
Just use unrefined coconut oil. Trust me, don't use refined stuff here.
It's best to serve it frozen. Keep it in the freezer and let thaw at room temperature for 5-10 minutes before serving. If you keep it in the fridge, it will have a mousse-like texture which is yummy too, but I prefer it frozen. Then it really tastes like ice cream. It Melts in your mouth!
Coconut Cashew Cheesecake
Base:
50g dried coconut flakes
50g ground cashews
90g raisins
Filling:
2 1/2 cup (350g) cashews, soaked for 6-8 hours, drained
1/4 cup (60ml) unrefined coconut oil, melted
1/2 cup (150g) agave nectar
3/4 cup (180ml) coconut milk
1 tsp vanilla extract
1) To make the base, grind coconut, cashews and raisins in your food processor until the mixture looks sticky and comes into a ball. Press it into the bottom of a round baking pan (I used a 23cm pan with a removable bottom).
2) To make the filling, grind cashews in your food processor until you get a smooth creamy paste. Add the rest of the ingredients and blend until smooth. Pour onto the crust and freeze overnight.
3) Thaw at room temperature for 5-10 minutes and slice!
Recipe by collecting memories
