Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
Prep time
Cook time
Total time
Simple, easy, allergen-free, vegan, and delicious. A traditional Chanukah recipe everyone can enjoy! If making homemade applesauce, get the link for the recipe in the blog post.
Recipe type: sides
Serves: serves 6
  • 1 pound quinoa pasta, preferably fusilli shaped
  • 1 tablespoon coconut oil
  • 1¼ cup powdered sugar, unsifted
  • ⅔ cup raisins
  • few splashes Apple liqueur such as Calvados or hot water
  • 1½ cups (420 grams) applesauce, preferably homemade
  • 1½ heaping cups (409 grams) unsweetened vanilla coconut yogurt (or another dairy-free yogurt)
  • 1 tablespoon pure vanilla extract
  • 1½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 1 teaspoon raw turbinado sugar
  1. Preheat oven to 350 degrees F *convection heat* with rack positioned in center of oven.
  2. Grease a 3-quart casserole baking dish.
  3. Bring a pot of water to a boil, add two generous pinches of kosher salt and the pasta to cook until al dente, about 7 minutes, stirring occasionally. Meanwhile, soak raisins in apple liqueur (or hot water), when plump, drain and set aside.
  4. When pasta is ready, drain the noodles and put in a medium bowl. Add coconut oil and powdered sugar, combine well. Add applesauce, coconut yogurt, pure vanilla extract, cinnamon, and nutmeg and blend well. Add in softened raisins, stir to combine again. Transfer kugel mixture into the greased baking dish. Sprinkle raw turbinado evenly across the kugel. Bake for 30-35 minutes. Let it sit for 30 minutes before slicing, otherwise, it may fall apart.
Recipe by From Jessica's Kitchen at