Passover: Ashkenazic-Style Seder/ Vegan Recipes/ Vegan Snacks and Dips

Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)

Passover Mock chopped liver (Mushroom, Cashew, and Onion)

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.

4.0 from 2 reviews
Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)
Author: 
Recipe type: Appetizer
Cuisine: Vegan / Passover
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12
 
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!
Ingredients
  • 1 tablespoon olive oil
  • 1½ 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
  1. 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.
  2. 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.
  3. 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.

 

Note: I like the added flavor given by the roasted cashews, but if you’re into raw cashews, by all means, use them.

Passover Mock chopped liver (Mushroom, Cashew, and Onion) recipe

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30 Comments

  • Reply
    Fran Wolok
    March 31, 2012 at 11:28 pm

    Hi Nava!
    Have a great holiday! Thanks for keeping up your newsletter!

  • Reply
    Nava
    April 2, 2012 at 1:35 pm

    You, too, Fran! Thanks so much for continuing to be a reader …

  • Reply
    Iris
    April 4, 2012 at 10:27 am

    What is the ‘note’ regarding the cashews?

    OK, I see, it is on the green bean version.

  • Reply
    Nava
    April 4, 2012 at 10:43 am

    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!

  • Reply
    Arlene
    March 15, 2013 at 5:36 pm

    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.

    • Reply
      Nava
      March 15, 2013 at 5:41 pm

      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!

  • Reply
    Robyn
    March 17, 2013 at 11:26 am

    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

    • Reply
      Nava
      March 17, 2013 at 1:18 pm

      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.

  • Reply
    Arlene
    March 20, 2013 at 12:58 pm

    Thanks, Nava. Enjoy your Seder.

  • Reply
    Sandi Goldman
    March 25, 2015 at 6:54 pm

    How far ahead can this be made?

    • Reply
      Nava
      March 25, 2015 at 6:56 pm

      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.

  • Reply
    Chaya
    March 26, 2015 at 9:42 am

    Can this recipe be substituted with any other nuts?

    • Reply
      Nava
      March 26, 2015 at 10:18 am

      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!

  • Reply
    Nick
    April 1, 2015 at 11:19 pm

    what’s the red garnish in the picture. Is Paprika kosher for Passover?

  • Reply
    Chana Allison Solway
    April 2, 2015 at 8:29 am

    Hi Nick,
    Yes, you can buy kosher for Passover paprika. Look in your local kosher market.

    Chag sameach!

    • Reply
      Nava
      April 2, 2015 at 8:31 am

      Thanks for answering Nick’s question, Chana! I wasn’t sure about it. Happy holidays to you as well.

  • Reply
    Caryn
    April 2, 2015 at 10:49 pm

    Thank you for such a great site!How many does this recipe serve?

  • Reply
    Max Exter
    April 3, 2015 at 1:13 pm

    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?

    • Reply
      Nava
      April 3, 2015 at 2:01 pm

      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.

    • Reply
      Nava
      April 3, 2015 at 2:02 pm

      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.

  • Reply
    Max Exter
    April 3, 2015 at 3:49 pm

    Ok, so if you use roasted do you need to soak them, or do you just add them into the food processor directly? Thanks!

  • Reply
    Nava
    April 3, 2015 at 3:51 pm

    No need to soak, Max. Just add to the processor and let it run for a while until the mixture is creamy. Enjoy!

  • Reply
    Bracha
    March 4, 2016 at 12:25 am

    ive seen a variation of this recipe using walnuts.

  • Reply
    ydelle
    April 13, 2016 at 1:16 pm

    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.

    • Reply
      Nava
      April 15, 2016 at 8:48 am

      Yes, it’s good stuff no matter what kind of nuts are used. Have a good holiday!

  • Reply
    Kim
    April 24, 2016 at 12:48 pm

    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.

    • Reply
      Nava
      April 24, 2016 at 1:20 pm

      Yay! So glad you and your friends enjoyed this; thanks for your comment!

  • Reply
    Dennis
    April 14, 2017 at 8:37 am

    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.

    • Reply
      Nava
      April 14, 2017 at 3:32 pm

      Hi Dennis — this is a vegan site, so we don’t use eggs at all. This mock chopped liver is delicious without eggs!

  • Reply
    Ms.Louise Kavadlo
    February 4, 2018 at 1:02 am

    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.

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