Andrea’s Vegan Strudel: Yes Vegan!!!


Our resident photographer, head gardener, and the editor of this site (among her many other responsibilities), Andrea Barrist Stern is passionate about living a vegan lifestyle. She is also passionate about strudel. Of the recipe passed down through her family, she says: “I can hardly remember a holiday or party when either my mother, Edith Barrist, or my Aunt Polly didn’t make strudel. My sister-in-law, Lynn, and I have continued that tradition so, today, there is almost no special event in our family or among my friends without it. A vegetarian most of my life, I became a vegan in 2005 and the very first recipe I veganized was strudel. For a long time, no one was the wiser. I simply enjoyed watching everyone savor it, and never said a word.”

This recipe is way easier than the number of steps would seem to indicate, but we've laid it out in steps until you get the hang of it. We hope it will become a tradition in your family, too. (Andrea has tried without success to make this gluten-free as well. If anyone out there masters it, please let us know.)


Earth Balance Vegan Buttery Sticks (cut into small pieces)
8 ounces
Tofutti cream cheese (at room temperature)
2 cups
Flour (unbleached all-purpose, plus more for dusting)
3 cups
Walnuts (raw, unsalted)
Ground Cinnamon (for sprinkling)
3 tablespoons
8 ounces
Golden Raisins
2 jars
Preserves (13-ounce jars of your favorite preserves - quality is important here)
Tofutti sour cream (at room temperature)


*As included in For Goodness Sake Cookbook