You asked, we answered. On Instagram, we posed the question to our followers: “What kind of Pesach recipes do you need most?” We expected to hear requests for sides, desserts, or fresh new salads—but the overwhelming response surprised us. So many of you asked for recipes that rely less on packaged Pesach products and more on simple, wholesome ingredients.

By focusing on real ingredients instead of heavily processed Pesach items, you can create meals that feel lighter, more natural, and easier on the budget.

Below you’ll find a collection of Pesach recipes that keep things simple while still delivering great flavor. We’ve also included a helpful substitution guide for ingredients you can easily swap or skip altogether with little impact on the final dish.

Substitution Guide to Product-Free Passover Substitution Guide

In general, if a recipe calls for a very small amount of something you don't use, either skip it or use the most similar ingredient that you can use.

Here are some examples of substitutions:

- Garlic: Shallot

- Brown Sugar: Sugar 

- Honey: Caramelized sugar

- Vinegar: Lemon Juice

- Red wine vinegar: Red Wine with a small amount of lemon juice added

- Mustard: Horseradish

- Soy Sauce: Very deeply caramelized onions plus salt

- Baking soda/baking powder: In some cases, you can use egg whites, in others, I would not advise to make the recipe!

 

Product-Free Passover Recipes

1. Orange-Glazed Passover Carrot Cake by Miriam (Pascal) Cohen

Pesach cakes sometimes feel like they’re all about chocolate, chocolate, and more chocolate. Don’t get me wrong — I love a good brownie — but when you’re looking for something different, this fresh carrot cake is going to seriously hit the spot!

2. London Broil “Tacos” by Yides Banda

Kitniyos-free tacos? Absolutely! Tortilla presses are available on Amazon, but you can also make these “taco” shells directly on the grates of your oven rack. Fill with an extravagant London broil salad for a unique Pesach meal.

3. Hearts of Palm Spaghetti with Mushrooms in Meat Sauce by Charnie Kohn

This is the ultimate comfort dish – rich, savory, and full of flavor, yet lightened up with a wholesome twist. Instead of traditional pasta, we’re using Heaven and Earth Hearts of Palm Spaghetti, which soaks up the meaty tomato sauce beautifully while keeping things gluten-free and lower in carbs. The mushrooms add an earthy depth, the spices bring just the right kick, and the sauce simmers into a deliciously cozy hug in a bowl.

4. Almond-Lemon Pesach Muffins by Pessi Piller

Since I make my own almond flour for Pesach, my baking is limited to very specific recipes that I know will work and taste good. This year, I hope to add these muffins to my list.

5. Pecan Fudge Brownies for Pesach by Pessi Piller

Most kosher for Pesach baked goods are notoriously complicated to make, with lots of steps and bowls. But this one is an exception, requiring no mixer and no complicated steps! This no-fail brownie is sure to please.

6. Pesach Chicken “Matzah Balls” by Bruchy Duschinsky

If you’re a sneaky mom, you’ll love this recipe. It’s a great way to get your fussy eaters to unknowingly down a few generous bites of protein. It’s simple, easy, and beyond tasty.

7. Lemon Amaretti Cookies (Passover) by The Peppermill

8. Amandine Pie by Brynie Greisman

This pie has a melt-in-your-mouth crust topped by a rich, creamy, almond-flavored filling. Elegant and classy. I tested this in the winter, and all my guests favored it over the other dessert I served. You’ll be adding this to your year-round dessert repertoire! Thank you, Leah!

9. Letcho-Potato Eggplant Stacks by Faigy Grossman

The rich and tasty flavor of letcho permeates this savory dish, making it an excellent choice for an appetizer or side. Whether you fry or bake them, these vegetable “sandwiches” are delicious and satisfying.

10. Sloppy Joes Crepes (Pesach) by Mirel Freylich

The kids will love filling up their crepes with this delicious meat mix.

11. Crepe Tower by Gitty Friedman

This twist on the traditional Pesach blintzes is a welcome addition to any Yom Tov seudah.

12. Egg-Based Ice Cream by Sara Goldstein

For those who want something a little more classic, try this basic ice cream base and customize the flavors to your liking. This ice cream is very soft and creamy, so no need to take it out in the middle of the main course. You’ll be able to scoop it easily straight from the freezer.

13. Pulled Brisket Pizza with Jalapeño Mayo by Chaya Surie Goldberger

14. Coffee and Coconut Crinkles (Passover) by Faigy Grossman

We all know that fudgy crinkle cookies top the cookie popularity charts. Here’s a new version of those delicious chewy cookies that uses coffee sugar for coating the dough. You can also use this cookie recipe to make coconut crinkles, simply by rolling the dough in shredded coconut for that classic coconut-chocolate combination that’s always a hit.

15. Classic Meringues by Yocheved Gee

Meringues are an all-time favorite of mine. When I was growing up, that was the treat on hand whenever we went to visit my grandmother. Today, meringues are a go-to Yom Tov snack for my kids, as they don’t make a mess on their clothes! Have fun trying different decorative touches.

16. Almond Flour Chocolate Chip Biscotti by Yocheved Gee

There is always a jar of biscotti on my kitchen counter. It’s my go-to snack with coffee in the morning, my dessert at lunch time, and of course, my munching snack throughout the evening. To me, biscotti are a healthier choice, and that’s why they’re at the top of my list. We cut out a lot of things on Pesach, but I can’t give up my biscotti, so I came up with this divine recipe for a Pesach version. I actually make these throughout the year! (Potato starch is healthier than regular white wheat flour, right?)

17. Coconut Churros for Pesach by Yocheved Gee

A few months back (on Chanukah, actually), I was curious to see which days of the week Pesach would fall out on this year. When I saw that there would be a whole week of Chol Hamoed, I became excited. Chol Hamoed evenings, when you can sit and relax and enjoy family time, always remind me of Chanukah nights—and that’s how the idea for this recipe was born. One of our family traditions on Chanukah is “churros night,” when we have churros with a spread of different sauces, ice cream flavors, and fruits. By hook or by crook, I knew I had to create something similar for Pesach. Frying on Pesach doesn’t appeal to me, so I developed this baked version.

18. Avocado and Tomato Carpaccio by Malky and Yossi Levine

This may not look like an ordinary salad, but it is definitely one of those salads that will have everyone licking their fingers. This salad plate is so beautiful, and at the same time a true classic that can be enjoyed by everyone at the table.

19. Potato Peel Chips by Megan Davies

A great way to use up abandoned potato peels.

20. Sugared Almonds by Bruchy Duschinsky

Growing up, my family followed very strict Pesach minhagim. We had plenty to eat, but still it was a joy every time we chanced upon a new recipe that fit our criteria, wasn’t a huge patchke, and actually tasted good. The first Pesach I spent at my in-laws I was introduced to “sugared almonds.” These sugared almonds are delicious as a fruit salad topper. Put a handful in a bag and crush with a glass cup and sprinkle over your dish. It adds the perfect crunch and sweet taste.

They are great on their own as a snack too—and are highly addictive. The store-bought ones you are used to cannot rival the homemade freshness.

21. Spiralized Butternut Squash with Onion-Apple Topping by Faigy Grossman

Sweet and fragrant roasted squash strands pair perfectly with caramelized onions and apples to transform a simple side into a fantastic dish that will have everyone taking seconds.

22. Mock Chummus Basar by Chaya Surie Goldberger

When planning my Yom Tov menu, I always try to incorporate family favorites, which I reinvent to make them kosher for Pesach. Chummus basar is a staple in my home and a favorite appetizer. This recipe comes as close to the real thing as it possibly can. It plates beautifully, and you can serve it with homemade or store-bought Pesach crackers and a side of Israeli salad, or just on its own!

23. Coffee Cloud Cake (Passover) by Leah Walkin

The delightful airiness of this cake is what gave it its name. Light as a cloud, with a deep coffee flavor, it’s definitely going to become a new favorite.

24. Pesach Fruit Crisp by Faigy Murray

On Pesach, we make batches and batches of fruit crisps. The light and fruity dish is a perfect side to a heavy meal. Or delicious with yogurt for breakfast. Or served warm with a scoop of ice cream for dessert… you get the idea. It’s extremely versatile and can be used in any way!

25. Full of Green Salad by Brynie Greisman

Tangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It’s cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.

26. Chicken Soup with “Knaidlach” and “Noodles” by Estee Kafra

This soup is filling and satisfying and can be a whole meal-in-one. The julienned vegetables give it a beautiful presentation as well. If you don’t eat gebrochts, these chicken balls are the perfect substitute for knaidlach.

27. Borsht Soup by Renee Muller

I like to cook the meat separately, giving a chance for the fat to congeal and be easily removed. Calculate ahead, giving yourself time for this extra step.

28. Kitchen Sink Vegetable Soup by Naomi Nachman

I made this soup for the first time because I had a whole bunch of vegetables that were about to go bad, so I decided to put them all into a soup. A chef I once worked with taught me this trick for making a homemade soup base: blending the simmered vegetables and then using that stock to make an amazingly rich soup with the diced veggies.

29. Crispy Potato Brisket Cups by Faigy Grossman

Perfect as a unique side for when you are serving chicken as the main dish; these crispy cups can be made as is, or, for a really delicious treat, fried as latkes.

30. Rosy Beet Dip from the Nitra Cookbook

This creamy beet-yogurt dip is delicious and packed with nutrients.

31. Citrus Baked Salmon from the Dining In Cookbook

Oh so easy and couldn’t taste more gourmet!

32. Crispy Crunchy Root Salad from the Dining In Cookbook

Crisp, crunchy, and delicious. Perfect for those who don’t eat tomatoes, peppers, and other vegetables that are difficult to peel on Pesach.

33. Cream of Parsnip Soup from the Dining In Cookbook

Delicious and creamy! Really warms you up on a cold day. Great even without sour cream.

34. Zucchini, Spinach, and Tomato Salad with Lime Vinaigrette by Meike Peters

Zucchini cut into thin tagliatelle, lightly sautéed, and folded into a pile of baby spinach is more than just a beautiful green feast for the eyes. It’s the taste of summer and winter merged on a plate. The soft flesh of the jade-colored summer squash brings a distinct fruity note. It’s sweet and mild, but against all odds, it can stand up to the comparatively hearty spinach. Baby spinach is not as bitter as the thicker winter leaves; it’s rather tender, but you can still taste a hint of soil. Slightly earthy, the leaves are a welcome contrast to the juicy zucchini.

Colorful cherry tomatoes and toasted pine nuts hint at a late summer dish and the fresh oregano sprinkled on top makes it very clear that we’re not yet into the cold season. Oregano can be replaced with milder marjoram, which is less pungent and more pleasant if you find oregano too harsh. I like both and tend to follow my mood—and the state of my plants.

The vinaigrette is light and citrusy. Using lime instead of lemon introduces a more flowery aroma, and the fruit’s juice and zest, mixed with white balsamic vinegar, adds the right sour touch to round out this colorful salad.

35. Hawaiian Poke by Naomi Nachman

I was lucky enough to travel with my husband to Hawaii, and I noticed poke being sold everywhere. I researched the recipe and interviewed a number of Hawaiian chefs to learn more about this dish. I learned that poke means “cut piece” or “small piece,” named for the small pieces of fish that make up the base of the dish. Pronounced po-kay, this dish seems exotic to us, but is actually a Hawaiian comfort food.

36. Roasted Garlic and Horseradish Crusted French Roast by Rivky Kleiman

37. Caramelized Onion Minute Steak by Sina Mizrahi

There’s nothing like meat and potatoes. Here, they both get a burst of flavor from the onions and spices. The minute steak comes out melt-in-your-mouth soft from the long, slow cooking time, which makes it particularly irresistible.

38. Chinese Lemon Chicken by Estee Kafra

You can serve this as a main dish on its own, or sauté some vegetables for a great stir-fry dish. If making in advance, combine lemon sauce and chicken together before the meal and rewarm, covered, for about 20 minutes. You may need to loosen the sauce with a bit of chicken stock, if making in advance. Just add 3–4 tablespoons of chicken soup when rewarming.

39. Garlic Basil Chicken by Sina Mizrahi

40. Ginger Orange Chicken by Chanie Nayman

41. Hearty Chili by Nechama Norman

This delicious and warming beef chili is the perfect supper to come home to after a chol hamoed outing. Make it lighter with half ground beef and half ground chicken.   For the perfect year-round chili recipe, try this half-homemade chili by Zehava Krohn.

42. Spinach and Sweet Potato Frittata by Hallmark

A frittata is a great egg-based dish for anytime of day, but is particularly crowd pleasing at brunch. Spinach and sweet potatoes provide a nice balance of color and flavor, but feel free to adapt the filling with any vegetable.

43. Skinny Rollatini by Victoria Dwek

The most important part of the success of this recipe is getting the eggplant cooked well enough so they’re tender enough to be cut through with a fork when eating. If they’re thick and rubbery, it doesn’t work. Be patient and slice evenly and cook thoroughly and you’ll be rewarded with low-cal rollatini that’s just as satisfying as the original.

For more great ideas, watch 4 Amazing Things!

44. Herb Crusted Brick Roast by Victoria Dwek

So, if covering a roast is the wrong way, what’s the right way? Here you go. All you really need is salt and pepper, but I’ve tried this with cumin and garlic powder too and loved the results. This version is more friendly to a wide variety of palates.

45. Lemon Thyme Chicken by Tamar Teitelbaum

Crisp, flavorful skin. Juicy, tender meat. With a tart lemon flavor and the sweet herbal notes of thyme, this chicken is so easy to make and comes out absolutely delicious every time. I made this with a cut-up chicken rather than a whole chicken. The cut-up chicken allows for more surface area of crispy skin. The skin on this recipe is so well seasoned that I didn’t want to miss out on any of it! The lemons themselves have a second life as a lovely garnish after cooking. And the dish creates a tangy sauce that I love to spoon around the chicken when plating. I hope you enjoy this chicken dish as much as we have!

46. Butternut Squash Chremslach by Faigy Grossman

Having grown up with traditional chremslach (we called them “bubelach”), I was so pleased to find that this recipe works just as well and tastes like the “real thing” with a hint of a different flavor. These light and fluffy chremslach need minimal oil for frying, resulting in a tasty side that is not too heavy or oily, a definite plus when going from one seudah to the next!

47. Passover Apple Fritter by Brynie Greisman

“This recipe is special as it has a history. It’s a heimish recipe from the Satmar Rebbetzin, a”h, wife of the Rebbe Reb Yoel, ztz”l. The Rebbetzin gave it to my friend FL’s mother many many years ago. It’s easy and tastes delicious. It even freezes well.” Thanks, RK.

https://www.kosher.com/recipe/1670/mock-lukshen-kugel48. Mock Lukshen Kugel by Faigy Grossman

An unbelievable hit! This low-carb, scrumptious kugel really had everyone fooled. The spaghetti squash looks just like fine noodles but is much tastier. This is one Pesach recipe I’ll be making year round!

49. Savory Zucchini Balls by Estee Kafra

You will need big zucchini for this recipe. I used a melon balling tool — the same way as you would a melon. Make sure some of the skin stays on for a colorful effect.

50. Zesty Zucchini by Chanie Nayman

I created this dish this past Pesach when we had very few ingredients to work with, and it became a winner. I was planning on saving it till next Pesach to share with you all, but it fit in so well here, I decided to share it now. It’s really delicious, and it has such a beautiful presentation. It’s also a great way to get kids who love spicy foods to eat something green without them realizing it!

51. Tropical Butternut Squash Kugel by Yidi Fischman

52. Scalloped Potatoes by Brynie Greisman

Scalloped potatoes is the indulgent dish you’ve been looking for. It’s the perfect special-occasion side that will complement any dairy menu, making it especially perfect for your Chanukah parties. Using great ingredients like white wine and creamy, rich Breakstone’s Butter makes these humble potatoes really shine.

53. Pulled Beef And Gravy Fries by Chanie Nayman

I can’t help but have Pesach-compatible recipes always on my mind. Once I ordered a poutine fries dish, when it occurred to me that every component is kosher l’Pesach! Right then, I decided I must recreate my own kosher l’Pesach version. My family custom is not to use pickled meats, so I wanted to create a version without any pastrami in it, but if you do use pastrami, throw it in. This recipe has plenty of room to play around with the components, so have fun with it!

54. Hearty Sweet Potato Stir Fry by Tehila Kohanim

Since fall has started, any time I crave something warm, hearty, healthy, and flavorful, this dish has become my go-to. Beware this bowl will make you want to curl up in a cozy sweater! Feel free to add in any veggies or proteins you want!

55. Sweet and Smoky Sweet Potatoes by Erin Grunstein

The cooking method for these potatoes comes from Kim Kushner and it is amazing!!

56. Sweet Potato Tots by Naomi Hazan

As a kid, I always LOVED tater tots. It’s something about the shape that makes them so fun to eat! This is my first attempt to make them without any binder, and I have to say they came out delish! If you’re a sweet potato fan, you gotta give them a try!

57. Rosemary Baby Potatoes by Tamar Teitelbaum

I love baby potatoes because they can be cooked and served whole. The outer skin gets all crispy and is coated in seasoning, then the inner potato is velvety and just melts in your mouth. For me, the combo of the two is WOW. Plus, there is way less prep. You have to wash them and…that’s it. So, I will often use baby potatoes when I want to roast up a quick potato side dish. Rosemary Baby Potatoes capitalizes on the perfect blend of rich olive oil and fragrant rosemary to create a versatile and delicious side that is “fancy” enough to serve on Shabbat and simple enough to grace your weeknight plate.

58. Potato-Sweet Potato-Onion Crisp from the Dining In Cookbook

A delicious potato medley that is cooked on the stovetop, perfect for freeing up space in the oven (or those cooking in limited Pesach kitchens).

59. Crustless Red Pepper Quiches by Chef Zissie

These really take under 10 minutes to make and if you have pretty little cupcake papers, use them! I love these little muffin tins because there is no clean up and they look divine! If you would rather make a large quiche, use a standard round pan or tin and this recipe might even make two of them!

60. Chocolate Swirl Meringue Cookies by Ellen Grossman

A beautiful, elegant on the classic naturally-kosher-for-Passover sweet that uses basic ingredients and even non-gebrochts eaters can enjoy.

61. Frozen Watermelon Sorbet by Chaia Frishman

This refreshing watermelon sorbet is as simple as it is delicious. Made with a light homemade simple syrup and fresh, pureed watermelon, it delivers bright, natural sweetness and a smooth, icy texture. Perfect for hot days and adaptable to your favorite fruits.

62. Truffle Squares by Brynie Greisman

These squares are a delectable addition to any cake platter. They are very rich, so cut small portions. They taste best served cold, although at the photo shoot we all ate them room temperature, and finished the entire plate!

63. Best Chocolate Cake by Brynie Greisman

This one’s from my aunt Chashie who always has company, and who puts her heart and soul into both her cooking and her company – real kuntz if there ever was one.

64. Watermelon Granita by Victoria Dwek

65. Decadent Walnut Bars by Yocheved Werther

Perfect for Passover or for a gluten-free diet, this confection is soft, moist and chock-full of walnuts. Whip these up in no time for a quick dessert, or make in advance and store in the freezer for a rainy day. 

66. Frozen Rainbow Chiffon Cake by Victoria Dwek

This fun and colorful gluten-free cake is not just pretty to look at, but is very delicious. Perfect for Passover or a special Shabbat.

67. Sponge Cake by Brynie Greisman

Here’s a winner of a sponge cake that is delicious alone and lends itself to many variations.

68. Banana Fun Pops from the Dining In Cookbook

Fun, frozen pops, to treat the kids (and adults!) after they take a Yom Tov afternoon nap!

69. Coconut or Hazelnut Pesach Cookies by Shayna Hunt

Easy and elegant Pesachdige “black and white” meringue cookies.

70. Mango-Coconut Sorbet by Charles Sayegh

A delicious frozen tropical treat perfect to cap off a large meal or to cool down on a hot day.

71. Strawberry Sorbet from the Nitra Cookbook

Non-dairy sorbet is a light and easy dessert option. Easy to make and easy to make ahead.

72. Spiralized Fruit Tarts by Jennifer Williams and Marilyn Haugen

While I often think of tarts as a dessert item, I love to nibble on these little delights for breakfast or as an afternoon snack. Whenever you choose to enjoy them, you will want to make them again and again.

Originally published March 2017. Updated and improved March 2026.