Passover matzo pie [Vegan] – One Green Planet

With Passover approaching, everyone is looking for creative ways to use matzo crackers. If you haven’t finished your Passover dish, consider putting this on your table. Delicious layers of matzoh, spinach, garlic mashed cauliflower and potatoes are served with decadent cashew cream. Even if you don’t celebrate Passover, this is a great substitute for lasagna and can be modified to your liking.

Passover matzo pie [Vegan]


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  • 2 cloves of garlic
  • 1 tbsp + 2 tsp olive oil
  • 4 cups vegetable broth
  • 5-6 small red or golden peeled potatoes, cut in half and peeled if desired
  • 1 head of cauliflower, cut into 8 even pieces
  • 1 teaspoon dried oregano
  • 1 1/2 cups raw cashews, soaked overnight or boiled for 10 minutes, then drained
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 2 1/2 cups frozen spinach chopped, thawed
  • 2 cups unsweetened almond milk or other non-dairy milk
  • 6 to 8 plain, whole grain, or spelled matzo crackers


  1. Preheat oven to 400°F. To make roasted garlic, cut off about 1/2 inch from two garlic heads. You should be able to see the tops of the cloves in the peel. Drizzle 1 teaspoon of olive oil on each head. Wrap the heads individually in foil and bake for 30 minutes. Garlic is golden brown and tender when fully roasted. Set aside to cool. Peel or squeeze out the skin of the roasted garlic. Set aside the roasted garlic.
  2. Reduce oven temperature to 375°F.
  3. In a saucepan, bring the vegetable broth, potatoes, and cauliflower to a boil. Simmer for 15 minutes, until potatoes and cauliflower are completely tender. Drain the broth and add the remaining 1 tablespoon olive oil, oregano, and cloves from one of his roasted garlic heads to the pan. Mash the cauliflower and potatoes with a potato masher until they look like mashed potatoes. Some chunks are fine.
  4. In a blender or food processor, blend together cashews, water, salt, and remaining garlic cloves from second head of roasted garlic. Blend until completely smooth.
  5. In the lasagna skillet, pour 1/3 cup cashew cream to the bottom of the pan. Place matzo crackers on top to form a single layer. If you need to crack matzo crackers to fit your skillet, no problem.
  6. After the matzo layer, pour 1/4 cup almond milk over the matzo to moisten it slightly. 1/3 of mashed potatoes, 1/4 of spinach, and 1/4 cup of cashew cream.
  7. Repeat the layering two more times. Then put a final layer of matzo crackers on top.
  8. Finish with a layer of almond milk, a layer of spinach and cashew cream.
  9. Cover the dish with foil and bake for 30 minutes. Then bake for another 5 minutes without the lid. Remove from oven and let cool for 10-15 minutes before slicing and serving.