INGREDIENTS:
Sweet Kugel:
1 (8oz) box grain-free spaghetti, cooked according to package
1½ fuji apples, chopped
2 Tbsp vegan butter
1 tsp cinnamon
3 Tbsp coconut sugar
6 eggs, whisked together
1 tsp vanilla extract
Cashew Cream Base:
½ cup cashews
¼ cup water
1 Tbsp olive oil
1 Tbsp lemon juice
JF Spicy Salt, to taste
Savory Kugel:
1 (8oz) box of grain-free fusilli, cooked according to package
2 Tbsp olive oil
½ white onion, sliced into long strips
6 eggs, whisked together
JF Spicy Salt, to taste
Cashew Cream Base:
½ cup cashews
¼ cup water
1 Tbsp olive oil
1 Tbsp lemon juice
1 clove of garlic
JF Spicy Salt, to taste
Topping:
2 Tbsp vegan butter
¼ cup super-fine almond flour
JF Spicy Salt, to taste
*For extra moisture and less density add 1 cup coconut cream or nut based milk of 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.
In a pan over 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.
In a pan on medium high heat, sauté white onion slivers in 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.