Yes, you read it right, NUT FREE. Many of you have requested, and we've listened! We know how difficult it is to find recipes on Passover that cater to those with nut allergies—especially if legumes are off the table—so we set out to find the best recipes that are tasty and nut allergy approved!

For more amazing Passover content, check out our Passover Prep HQ!

For our list of the 105 Best-Ever Passover recipes, click here.

Appetizers

1. 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.  

2. Shepherd's Pie from the Nitra Cookbook

Chopped meat and sautéed onions sandwiched between two layers of luscious mashed potatoes.

3. Savory Gnocchi and Meat Cups by Chanie Nayman

Believe it or not, one of the very first things I made as a newlywed was gnocchi. I don’t know why I had my heart set on it, but it actually became something I made for fun a few times. Since then, I haven’t made it once, but I always order it in restaurants (duck gnocchi from Mike’s Bistro… yum), and I compare the taste and texture to my original recipe. It’s crazy how you can remember a taste so many years later.

I used my original recipe as a starting point in this recipe here, and I kept going till I got the texture that I felt matched the chometz version most closely. Gnocchi has a bad rap in the patchkeh category, but it doesn’t take that long, you get a lot out of this recipe, and it’s such a cost-effective appetizer!

4. Eggplant Towers by Chanie Nayman

As they say, it’s all in the presentation. Here it is. A simple concept that just looks wow.

5. Baked Fish and Potatoes from the Nitra Cookbook

A set-it-and-forget-it carp or white fish meal. It really doesn’t get easier than this.

6. Zucchini Soup by Dina Strauss

My kids’ favorite. Whenever I make a different soup, they ask, “Why didn’t you make green soup?”

7. Battered Fillet of Sole over Julienned Cucumber Salad by Victoria Dwek

I learned a new cool trick. You can use a mashed potato mixture to batter breaded fish. The potato works to seal in the moisture of the sole, so this fish tastes totally fried even though it’s baked. With a simple coating of Knaidels and Krumbs, you don’t need anything else.

8. Butternut Basil Soup by Esther Ottensoser

9. Italian Marinated Fish (Sogliole Al Limone) by Gil Marks

As the country is situated on a peninsula, fish naturally makes up a substantial part of the Italian diet. An ancient method of preserving fish survives in the form of baccala (dried cod), used to make a variety of dishes including pezzetti (fish sticks). From Sephardic immigrants, Italkim (Italians, in Hebrew) learned of pesce fritto (fried fish) and pesce marinato (marinated fried fish). This version of ceviche (marinated fish) is traditionally served as an appetizer on Sabato (Shabbat) in Italian homes. Use salmon for an untraditional touch.

10. Potato Nest Appetizers by Daphna Rabinovitch

The potato nests, made by grating potatoes on the finest shredder your food processor has, are delicate but incredibly tasty. They also hold up well at room temperature for about 8 hours so you can make them in the morning and fill them just before your family and guests arrive. No need to keep them just for Passover either.

Mains

11. Cranberry Minute Steak from the Dining In Cookbook

This recipe is a snap to put together (and clean up after) and yields a delicious, sweet but not too sweet meat.

12. Roasted Chicken in Garlic-Wine Herb Sauce by Brynie Greisman

We ate out on Friday night a few weeks ago, and I offered to bring the chicken, among other things. I tried this chicken and wanted an honest opinion. When the hostess said it tasted like a dish served by elegant weddings, I knew it was in. Personally, I enjoy experimenting with fresh herbs and love the flavor they impart to foods. In this dish, the herb infusion is subtle but noticeable. Complemented by the garlic and wine, it really is special.

13. Basting for Chicken from the Nitra Cookbook

A tried-and-true basic chicken preparation that won’t disappoint.

14. Bubbe’s Brisket by Jennifer Robins and Simone Miller

This brisket comes out beautifully tender every time! Unlike barbecued brisket, this one cooks in broth on the stovetop, which helps seal in all the juices! This sugar-free recipe is perfect for your Passover seder.

15. Beef Bourguignon from OU Kosher

This hearty, kosher for Passover beef dish is a perfect choice for supper tonight.

16. Unpickled Tongue from the Nitra Cookbook

After briefly boiling, the tongue is cooked on the stove with carrot and onion. The result is delectable, super soft meat. This recipe is also compatible with most families’ Passover minhagim.

17. Tangy Potato Chip Shnitzel by Estee Kafra

Shnitzel is always a family favorite, but the flavors of this ingredient combination make this recipe really unique.

18. Glazed Chicken Cutlets by Rivky Kleiman

This tasty chicken dish is one that my family looks forward to each year.

19. Mushroom-Stuffed Chicken Roll-Ups by Sari Matyas

20. Tasty Yom Tov Meat from the Nitra Cookbook

Simple stovetop preparation for beef or veal for your holiday meals.

Sides

21. Passover "Knishes" from the Nitra Cookbook

Mounded mashed potatoes present so elegantly in these compact mounds. The combo of potatoes and sautéed onions is one of our favorites!

22. Matzo Farfel from the Nitra Cookbook

Matzo and egg, after being briefly fried, is cooked down until soft. Matzo farfel is a quick and easy weekday side dish for Passover. This version is parve, but you can substitute chicken broth for the water for a heightened savory taste.

23. Balsamic Broccoli with Duck Fry by Michal Frischman

I don’t love balsamic vinegar; I’ve never had one that didn’t overpower the dish I was eating. My one big exception is balsamic reduction! The reduction mellows out the acid, resulting in a dish that’s balanced and delicious.

24. Squash Potato Kugel from the Nitra Cookbook

Lighten up your standard potato kugel by replacing half the potatoes with zucchini. This is a totally gluten-free and product-free kugel that can be enjoyed on Passover and all year round.

25. Ratatouille from OU Kosher

This classic French vegetable stew is comforting and simple to prepare.

26. Yukon Gold Roasted Red Pepper and Garlic Mashed Potatoes by Zehava Krohn

Yes, you can serve mashed potatoes on Yom Tov. Especially when it looks as pretty as this.

27. Mashed Potatoes with a Flair by Esther Ottensoser

Who said only ice cream needs toppings? Mashed potatoes are simple to prepare, pair well with almost everything, and will please family members of all ages. Here is a concept that can add some color to your mashed potatoes, as well as a delicious combination of flavors.

28. Passover Broccoli Noodle Kugel by Sharon Matten

I have had some experience in the past with Pesach noodles. If you’re not careful they can turn into a big, gluey, mushy mess. You need to treat them with loving care and they will turn out nearly as good as the year-round variety. This time of year, many of the products available for Pesach are non-gebrokts, i.e gluten-free. Adding gluten-free ingredients, like a little Kosher for Passover onion soup mix, is much easier for the GFE. What’s especially great about this kugel recipe is that there are only a few ingredients, it’s quick to make, and it tastes like a kugel you would make during the year …no need to suffer with sub-par (gluten-free!) food on Pesach!

29. Root Vegetable Chips by Temi Philip

These crispy vegetable chips add a crunch to your soup. They can also be served on the side.

30. Onion Pockets with Roasted Sweet Potato and Parsnip by Elky Friedman

Before Pesach this year, the ShopRite of Lakewood was giving away free boxes of Manischewitz matzah. The poor guy who was supposed to be handing out the boxes turned to my friend, who was on her way out of the store, and said, “Wonder why none of you Orthodox people want the free matzos?!”

Instead of giving him a whole explanation, she took one from him, thanked him profusely, and went on her way. And guess what she found when she got home? A booklet of kosher for Pesach recipes attached to the back. And who do you think she called as soon as she saw a recipe for stuffed onions? Yours truly. She planted the idea in my head…and here you have my version. Thank you, Rivka B., for always passing ideas along to me.

With the diced sweet potato, add any vegetable that pleases your palate. Garnish these with croutons, crushed nuts, french fried onions, or more parsley flakes.

31. Tri-Color Potatoes from the Nitra Cookbook

Comforting roasted potatoes. Leaving the skins on adds to the color in this medley.

Salads

32. Simple Cauliflower Salad from OU Kosher

Cauliflower is a great substitute for potatoes and there are definitely enough potatoes to go around on Pesach, so try this changeup. Cauliflower boiled in water, sugar and lemon juice and served chilled; all you need is 15 minutes and you’re done- a quick and easy Passover side dish.

33. Carrot-Radish Relish from the Nitra Cookbook

Pickled shredded carrots and daikon are a sharp condiment or salad. However you choose to serve it, it takes no time to put together and can be made well in advance.

34. Super Coleslaw by Norene Gilletz

I’ve made this family favorite for years – it’s a winner! The hot marinade keeps the coleslaw mixture crisp. For a colorful slaw, use a mixture of red and green cabbage.

35. Eggplant and Pepper Salad by Brynie Greisman

This dish should be made in advance and improves with time. Festive and colorful. The dish uses readily available ingredients and tastes fabulous. You can omit the salsa if desired, but it takes the dish to a different level. Thanks, Faigy F.

36. Baby Leaf Salad in Honey-Orange Dressing by Sara Wasserman

This light and healthy salad can be used as either an entrée or a side dish.

37. Marinated Radish Salad by Rivky Kleiman

I’m generally not a huge marinated salad fan, but it’s definitely a plus to be able to prepare some things in advance. This salad is unique and worthy of being served at your Yom Tov table.

38. Root Vegetable Rainbow Salad by Estee Kafra

This salad is nice served on its own in individual bowls (as pictured) or as a side garnish on a plate. Either way it is delicious and adds color to your meal!

39. 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.

40. Roasted Garlic Salad by Chef Zissie

Make extra of the garlic and spread it on challah (or bread). Trust me this roasted garlic becomes an addiction!

41. Tomato, Avocado, and Hearts of Palm Salad by Chanie Nayman

Desserts/ Baked Goods

42. Mini Lemon Curd Trifles by Naomi Nachman

My daughter Gabi loves lemon curd, so I wanted to include a recipe for it here. I love this version because it has no margarine or hydrogenated oils. Layer the curd with crushed ladyfingers or cookie crumbs for a show-stopping dessert.

43. Creamsicle Macaroons by Simone Miller and Jennifer Robins

Macaroons that taste like creamsicles? What could be bad?!

44. Pineapple-Banana Ice Cream from the Nitra Cookbook

Tried banana ice cream and found it kind of … meh? Take things to the tropics with this rich pineapple variation!

45. Pesach Lemon Curd Blueberry Tart by Sam Adler

This lemon-blueberry tart is so simple to prepare in advance and assemble right before serving. Not to mention, gorgeous.

46. Raspberry Poached Pears from the Dining In Cookbook

This stylish dish can be served as a dessert or as a very pretty appetizer.

47. Crembo by Sara Wasserman

Crembo, a commercially made Israeli treat, is a chocolate-coated cream confection with a cookie base. This homemade version will be enjoyed by children and adults alike.

48. Fresh Fruit Compote by Gitty Greenberg

This is my family’s version of compote. It’s a Shabbos must-have. Just as we have challah, chicken soup, fish, and kugel…we have compote. It’s usually the dessert on Friday night. During the day, I’ll serve a dessert that’s different and fun, or sometimes vice versa. My kids always want to know what’s for dessert…it’s compote! Compote also freezes beautifully, and since I find that it takes a long time to peel and chop fruit, once I’m making compote, I don’t only want a little bit…I want enough to last for many weeks. This recipe makes enough to fill eight (two-pound size) containers. I’ll do the same thing when I make soup. It takes awhile, so I’ll make a 12-quart pot and freeze. I’ll never make compote and soup in the same week.

Around this time of year, my mother-in-law’s freezer is filled with three shelves of compotes made from summer fruits.

In the winter, we might make compote from strawberries and rhubarb, and we recently made an easy one from pears and strawberries.

49. Lemon Meringue Ice Cream by Nechama Norman

My cousin, Rochel K., who is always on the lookout for great food, shared this one with me. Each time I make it, I silently thank her as my guests are wowed again. If you do not use any processed products on Passover, make this after Passover. It’s a real crowd-pleaser and looks impressive too.

50. Passover Tiramisu by Esty Wolbe

Many people like to cook everything before yontif so they can relax and enjoy the holiday and their families. This tiramisu recipe is perfect for that because you can prepare all the ingredients beforehand, and then you can assemble it on yontif without having to bake it at all. Watch the video here.

51. Gluten Free Glazed Coffee Cake by Brynie Greisman

The Pesach cake you’ll want more of! Watch the video.

Dairy

52. Zebra Cheesecake from the Nitra Cookbook

A beautiful, striped chocolate and vanilla cheesecake made with basic ingredients you probably already have in your kitchen. Any cookies can be substituted for the ladyfingers.

53. Cheese Puffs from OU Kosher

These cheese puffs can really classify as a gluten-free cheese quiche or souffle. This recipe still falls under the Pesach category since it does have potatoes (of course) but with a different spin. Mashed potatoes mixed with milk, butter, and cheese with egg whites folded in to make it light and airy- doesn’t it sound heavenly?

54. Cheese Pancakes from OU Kosher

These Pesach pancakes are made with both cream cheese and cottage cheese, eggs, salt, sugar, matzo meal, & onion powder. Serve with sour cream on the side. Courtesy of the Women’s Branch of the OU.

55. Chocolate Pudding from the Nitra Cookbook

Rediscover this childhood favorite at home on your own stove. We bet you never guessed chocolate pudding was this simple to prepare!

For a dairy-free version, try Can’t Believe It’s Parve Chocolate Pudding.

56. Eggplant "Parmesan" from OU Kosher

For those of you who are looking for the perfect Chol Hamoed lunch or dinner, this is for you. This vegetarian eggplant parmesan can be made completely gluten free or made “pesachdik” by adding matzo meal. Either way your family’s going to love it.

57. Creamed Potato Soup from the Nitra Cookbook

Chilled dairy potato soup with a nearly hands-off preparation and a very short ingredient list.

58. Stuffed Baked Potatoes from OU Kosher

Deluxe stuffed baked potatoes (twice-baked potatoes), stuffed with broccoli and cheese, are perfect for a Chol Hamoed lunch.

59. Blueberry Soup from OU Kosher

Marvelous, rich, and on the tart side, this soup is truly refreshing.

60. Carb-Free Mini Vegetable Quiche by Esther Ottensoser

These crustless quiches are a tasty alternative to the standard cheese omelet. There’s a little more preparation involved, but they’re baked all at once in the oven as opposed to being fried individually in the frying pan.

61. Tuna Cottage Cheese Casserole from OU Kosher

Leftover mashed potatoes are dressed up and transformed into a totally new dish, perfect for a weekday lunch or dinner.

Originally published March 2018. Updated and improved March 2026.