This is a version of a recipe that circulates as “mock chopped liver,” though this doesn’t resemble or taste like chopped liver in any way. An even more traditional version of this is Passover Mock Chopped Liver, which is made with mushrooms. Really, this one isn’t mock-anything, just delicious in its own right. Serve it with any kind of cracker, matzo, or as a spread for fresh bread. It’s also goo as a dip for cut carrots and celery. This makes about 2 cups; each serving is about 1/4 cup.
- 1½ tablespoons olive oil
- 1½ cups chopped onions
- ¾ cup toasted cashews (see note)
- 1 cup steamed green beans, cut into 1-inch lengths, or 1 cup thawed frozen cut green beans
- 1 tablespoon lemon juice
- Salt and freshly ground pepper to taste
- Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently until nicely browned.
- Combine the onions with the remaining ingredients in the container of a food processor.
- Process until smoothly pureed, scraping down the sides as needed.
- Transfer to a serving bowl and serve as suggested.
- Store leftovers in an airtight container, and bring to room temperature before serving again.
Note: I like the warm flavor of toasted cashews, but if you’re into raw cashews, by all means, use them.
Per serving (1/4 cup): Calories: 53; Total fat: 4g; Protein: 1g: Carbs: 4g; Sodium: 2 mg
- Explore VegKitchen’s selection of flavorful snacks and dips.