Noodle Kugel

I have never met a kugel I don't like. The noodles, cream cheese, raisins, and cinnamon are the hallmarks for the most incredible Jewish comfort food. That being said, not only is it difficult to make dairy free, but it is also a caloric nightmare. In my opinion, this version is just as good as the traditional versions but it is incredibly slimmed down.

1 tablespoon bestlife margarine
12 ounces egg noodles
2 cups silk live yogurt
2 cups tofutti cream cheese
2 eggs
2 additional egg yolks (and if you're making souffle for dessert, those remaining whites come in handy)
1/4 cup sugar
2 tablespoons honey
2 teaspoons vanilla
2 teaspoons lemon zest
2 teaspoons cinnamon
pinch of nutmeg
1 cup raisins

For the topping:
1/2 cup corn flakes
1/4 cup brown sugar
2 teaspoons cinnamon

Preheat the oven to 350 and coat a 9"x13"x2" baking pan with baking spray. Bring 4 quarts of water to a boil and cook the egg noodles for about 6 minutes because you want them a little al dente. When they're finished, strain them, rinse them, and stir in the remaining tablespoon of butter. Set aside to cool.

Put the silk live plain yogurt and cream cheese in a mixing bowl with a paddle and mix on medium high until smooth and combined. Then mix in the eggs, sugar, honey, vanilla, cinnamon, nutmeg, and lemon zest and mix to combine. Remove the bowl from the mixer and stir in the raisins. Then pour in the noodles to the bowl and stir to combine and pour the entire mixture into the greased pan.

Then, crush up the corn flakes and mix them with the brown sugar and cinnamon. Pour the mixture evenly on top of the kugel. (**If you wanted to prepare this ahead of time, you should do everything but put the topping on and refrigerate for up to a day). When you're ready to cook, put the kugel in the oven for about 35-40 minutes until the top is golden.

Enjoy!