I don't care for the name of this dish, but it's a Jewish faux classic. It might look a bit like the dish it's intending to imitate, but it tastes nothing like it — thank goodness! Another version is made with green beans (see Green Bean and Cashew Pâté — though Ashkenazik Jews don't use green beans during the Passover week). The essential difference between this and the other recipe on this site is the use of mushrooms; both are simple and tasty. Serve with matzo or matzo crackers or raw veggies. This makes about 2 cups.
Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)
it's a Jewish faux classic. It might look a bit like the dish it's intending to imitate, but it tastes nothing like it — thank goodness!
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Servings: 10 to 12
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped onions
- 2 cups sliced mushrooms use white, baby bella, or cremini
- ¾ cup roasted cashews see note
- 1 tablespoon lemon juice or to taste
- Salt and freshly ground pepper to taste
Instructions
- Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently, until nicely browned. Add the mushrooms and cook until they've wilted down.
- Combine the onions and mushrooms with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed.
- Serve at once with matzo, matzo crackers, or raw veggies. Or store in a tightly lidded container in the fridge until needed, and bring to room temperature before serving.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Note: I like the added flavor given by the roasted cashews, but if you’re into raw cashews, by all means, use them.
- Find more at VegKitchen’s Vegan Passover Seder Recipes and Menus.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
Fran Wolok says
Hi Nava!
Have a great holiday! Thanks for keeping up your newsletter!
Nava says
You, too, Fran! Thanks so much for continuing to be a reader ...
Iris says
What is the 'note' regarding the cashews?
OK, I see, it is on the green bean version.
Nava says
Iris, I added the note on this, too. It really should have been there in the first place otherwise it is confusing. Thanks for the catch and happy holiday!
Arlene says
Hi. Just finished preparing this. Delicious. I want to serve it the first night of Seder but feel like I should refrigerate it -- will it go bad if I do, do you think? And I want to freeze some for someone to taste a month or two from now. What do you think? Thank you so much.
Nava says
Arlene, you should definitely at least refrigerate it —very tightly lidded. I think it should freeze fine, too. Maybe once it thaws you can give it a whirl in the food processor once again to improve the texture. Happy holiday!
Robyn says
Hello. On chopped liver is there any replacements for nuts.? Have someone allergic to nuts and seeds. G
Happy Passover to you and family
18
Nava says
Hi Robyn — it's hard to replace nuts and seeds for their rich flavor, and beans aren't allowed in the Ashkenazik tradition, of course, so the only thing that comes to mind would be avocado. It's also rich and flavorful. Maybe step up the lemon just a bit so that it doesn't brown. The texture won't be as firm without the nuts, but hopefully it will do the trick.
Arlene says
Thanks, Nava. Enjoy your Seder.
Sandi Goldman says
How far ahead can this be made?
Nava says
Sandi, I'd say 3 days in the fridge, or make it sooner and freeze it. When it thaws out, whip it up again in the food processor, with a tiny bit of water if need be.
Chaya says
Can this recipe be substituted with any other nuts?
Nava says
Chaya, cashews lend kind of a creamy texture to this, and are very tasty, but you could use blanched almonds as well. Make sure to grind them to a fine powder. If it's an allergy to tree nuts in general, though, it's a trickier question!
Nick says
what's the red garnish in the picture. Is Paprika kosher for Passover?
Chana Allison Solway says
Hi Nick,
Yes, you can buy kosher for Passover paprika. Look in your local kosher market.
Chag sameach!
Nava says
Thanks for answering Nick's question, Chana! I wasn't sure about it. Happy holidays to you as well.
Caryn says
Thank you for such a great site!How many does this recipe serve?
Max Exter says
I don't understand how to toast the cashews in this context. Do you toast them in the oven, then soak them, and then add them to the food processor?
Nava says
Max, this recipe assumes you're starting with cashews that you bought already pre-toasted (or roasted). Which they likely are, unless you only have raw cashews on hand. If that's the case you can toast them in a toaster oven at 300 degrees F., or even on a dry skillet, stirring occasionally, until nice and golden brown.
Nava says
I changed "toasted" in the recipe to "roasted," as the latter is what they're usually called when you buy them. Sorry for the confusion.
Max Exter says
Ok, so if you use roasted do you need to soak them, or do you just add them into the food processor directly? Thanks!
Nava says
No need to soak, Max. Just add to the processor and let it run for a while until the mixture is creamy. Enjoy!
Bracha says
ive seen a variation of this recipe using walnuts.
ydelle says
I make it with walnuts and have been doing this for years. Always have to make a big batch to last from Seder though out the rest of the week for Matzah sandwiches.
Nava says
Yes, it's good stuff no matter what kind of nuts are used. Have a good holiday!
Kim says
Just made this recipe for a friend's Seder (she requested some vegan dishes) and they loved it. The texture was perfect and it had a nice bit of sweetness from the carmelized onion and cashew.
Nava says
Yay! So glad you and your friends enjoyed this; thanks for your comment!
Dennis says
Hi,
I am a bit surprised this does not call for a hard boiled egg or two. I am going to increase the mushroom and onion content and add 2 hard boiled eggs. You cannot make chopped liver (faux or otherwise) without the eggs. Give it a try.
Nava says
Hi Dennis — this is a vegan site, so we don't use eggs at all. This mock chopped liver is delicious without eggs!
Ms.Louise Kavadlo says
I make lentil version of vegetarian chopped liver. I can make it using 4 hard-boiled eggs, 1/2 cup raw kasha cooked in 1 cup water. It can be eggs, kasha, or eggs and kasha.
Brad Levy says
Wow, just wow!
I’m a bit of a home cook and was testing out a couple new kosher for Passover recipes when we came upon this. The easy to tasty ratio is outstanding! Vegans, vegetarians and omnivores will all like this. It will definitely have a place at our sedar. Thanks.
michelle says
Can I use roasted pumpkin seeds instead of the cashews-- nut allergy
Nava says
Michelle, I can't see why that wouldn't work, and it will probably be quite tasty!