Compact versions of the traditional egg, wheat and dairy-laden Jewish noodle kugel, these are very simple sweet noodle delights. If you prefer to make these without soy, you can use cashew cream, but may need to use less syrup to sweeten them.
Easily Modified to be Nut-Free
8 ounces dry rice-based, gluten-free spaghetti (not Asian rice noodles)
2/3 cup drained and blended silken tofu or cashew cream
2 tablespoons maple syrup or amber agave
2 tablespoons plain nondairy milk
2 tablespoons liquid coconut oil
3/4 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
3 tablespoons lightly toasted pecan pieces
Maple syrup or amber agave
Preheat the oven to 350 degrees F and line a jumbo 6-muffin pan with liners. Gently spray the liners with cooking spay. Break the spaghetti into smaller pieces and cook it al dente, around 10 minutes. Rinse and drain the spaghetti.
To make the sauce, combine the tofu or cashew cream with the milk, oil, vanilla, cinnamon and salt. Toss the mixture with the noodles evenly.
Spoon the mixture evenly into the pan and press into the pan so the bottoms are fully coated and flatten the tops as well as possible. Sprinkle the pecans over the cups. Drizzle around 1/2 teaspoon of maple syrup and sprinkle cinnamon on top of the cups.
Bake 25 minutes, or until edges brown lightly.