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Vegan Mock Chopped Liver (Cashew, Onion, & Mushroom Pâté)

March 16, 2020 By Nava Atlas Leave a Comment

What am I, chopped liver? Fortunately, no. Made of onions, mushrooms, and cashews, vegan mock chopped liver has replaced the classic Jewish pâté as a contemporary appetizer for special occasions.

Vegan mock chopped liver - cashew, mushroom, and onion pate

This plant-based look-alike (though not taste-alike) is often served as a Passover appetizer with matzo or matzo crackers. You can serve it with raw vegetables, too.

A sister recipe: A similar, now-classic recipe is made with green beans or peas. In the Ashkenazi tradition, green beans and peas aren’t allowed foods during the Passover week. But if it’s not Passover, or you don’t strictly adhere to the chametz rules, feel free to replace the mushrooms with an equivalent amount of steamed fresh or frozen green beans. 

Of  course, you need not wait for a holiday, or to be Jewish, to make this delicious spread. It’s welcome all year round. This recipe makes about 2 cups.

Vegan mock chopped liver - Onion, Mushroom, and Cashew

Yield: 8 to 10

Vegan Mock Chopped Liver

Vegan mock chopped liver - cashew, mushroom, and onion pate

Made of onions, mushrooms, and cashews, mock chopped liver has replaced the classic Jewish pâté as a contemporary appetizer, especially for special occasions.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 large or 2 medium onions, chopped (about 1 1/2 cups)
  • 6 to 8 ounces mushrooms, white or cremini (aka baby bella) mushrooms
  • 3/4 cup toasted cashews
  • 1 tablespoon lemon juice, or to taste
  • Salt and freshly ground pepper to taste

For garnish

  • Paprika
  • Finely minced fresh parsley

Instructions

  1. Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently until lightly browned. 
  2. Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
  3. Combine the onion and mushroom mixture (including any liquid that may have formed) to a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed. Season with salt and pepper and additional lemon juice if desired, and pulse on and off to work into the mixture.
  4. Transfer to a serving bowl, and allow to cool to room temperature before serving. If making ahead of time, cover and store in the refrigerator until needed, then bring to room temperature before serving. 
  5. Just before serving, sprinkle the top with paprika and parsley. Serve with matzo, matzo crackers (for Passover), fresh bread or crackers, and/or raw vegetables.
© Nava Atlas
Cuisine: Jewish / Category: Jewish Vegan Recipes

If you like this mock chopped liver spread, you might also enjoy …

Haroset and the Passover plate

Our selection of Jewish vegan recipes

See also lots more easy vegan appetizers.

Filed Under: Appetizers & Snacks, Easy Vegan Recipes, Jewish Vegan Recipes

About Nava Atlas

Nava Atlas is the author of many vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Plant Power, Wild About Greens, Vegan Holiday Kitchen, and many more. A longtime dedicated vegan, find out more about her on this site's About page.

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