Recipe from Ricki's Kitchen:

Apple Noodle Pudding

This rich-tasting, sweet and tangy dessert is great with a dollop of yogurt or cashew cream.

8-oz. pkg. wide noodles (fettucine, linguine, or “egg” noodles)
1 apple, grated fine
1/3 cup dried cherries, cranberries, or raisins
1/3 cup chopped pecans
1 T. chopped crystallized ginger or 2 tsp. freshly grated ginger
1/3 cup natural raw almonds
1/4 cup natural raw cashews
1 pkg (about 500 g.) silken tofu
1/4 c. honey
2 tsp. cinnamon
1/2 tsp. ginger
Pinch cardamom
1/2 tsp. almond extract (optional)
1 tsp. vanilla

Preheat oven to 350F.  Spray a 9 x 9 inch pan with nonstick coating or line with parchment paper.  

In a large pot, boil noodles according to package directions and drain. Place in a large bowl with the apples, cherries, pecans and crystallized ginger.  

In the bowl of a food processor or blender, process almonds and cashews until they resemble a fine meal (take care not to over-process, or you’ll end up with nut butter!). Add tofu, honey, cinnamon, ginger, cardamom, almond extract and vanilla  and process until mixture is smooth. Blend tofu mixture into noodle mixture. Pour into prepared pan and spread evenly. Bake in preheated oven about 50 minutes, until golden brown. Serve warm or at room temperature. Makes 9 dessert servings or 4 brunch servings.

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