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Justine Doiron

just real good food

Dairy Free, Dips + Spreads + Toppings, Gluten Free, Recipes, Special Diets, Toasts, Vegetarian · May 6, 2022

Matcha Butter

Jump to Recipe Print Recipe

Spreadable matcha butter is always something I liked the idea of. I envisioned it like a latte – thick, spreadable, subtly sweet and slightly caffeinated. And when I finally tested out my matcha sourdough, I knew it was this butter’s time to shine.

This isn’t technically a butter, but instead a spread that uses cashews, coconut oil, honey and matcha to make a sweet, bright green, delicious condiment. Think of it like a nut butter, but with a few extras added in.

The butter itself is simple to make, you just need a food processor and a little time, and it lasts forever. The full details are below, and it’s definitely worth trying at least once.

Table of contents

  • Ingredients in this butter
  • How to make this matcha butter
  • How to use matcha butter
  • Looking for other toast toppings?

Ingredients in this butter

The ingredients are minimal but they pack a lot of amazing matcha flavor – here’s what you need to make this recipe:

  • 1 cup raw cashews
  • 1 cup boiling hot water
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • 2-3 tsp ceremonial grade matcha
  • 1/4 cup oat milk
  • 1/16 tsp kosher salt

How to make this matcha butter

All you need for this recipe is a food processor.

First, soak the cashews in the boiling water while you prepare the rest of the ingredients, about 5-10 minutes.

Then add the coconut oil, honey, matcha and salt to a food processor. Drain the water from the cashews and add them in. Purée the mixture for a few minutes, or until it is roughly chopped. Continue to run the food processor while you gradually drizzle in the oat milk.

Let the food processor run until the mixture is thick and creamy, this might take 4-5 minutes. But patience pays off! Occasionally scrape down the sides of the food processor and add oat milk as needed.

Once the mixture is fully blended, move the butter to a jar. Eat whenever!

How to use matcha butter

My favorite way to use this butter is of course, on toast. It’s such a good breakfast pick me up. But you could also use it on desserts (ice cream and matcha butter? Sounds like heaven tbh) or even eat it straight from the jar.

I also LOVE the idea of combining matcha butter with oats to create little oat ball snacks, and these would be AMAZING with white chocolate chips. Just don’t be afraid to get creative – the world is made for you and your matcha butter 😉

Looking for other toast toppings?

Pistachio Butter
Pistachio butter is like a smoother, slightly saltier cousin to almond butter. So easy to make, so delicious and so creamy. It's a versatile butter but I love it best just with the classics – honey, salt and toast.
Check out this recipe
Smokey Honey Hummus
This hummus is a new twist on a classic – it's sweet, with a smokey paprika addition that makes it totally different from your average hummus!
Check out this recipe
Charred Scallion Pesto
This pesto is a take on ramp pesto, but uses the more accessible and more sustainable sister-ingredient for ramps, the scallion! Charring the scallions brings out their natural sweetness, making this pesto equal parts delicious and unique.
Check out this recipe

And that’s it for this matcha butter recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Matcha Butter

3 from 2 votes
This spreadable matcha butter is like a scoopable matcha latte – it's sweet, creamy, caffeinated, bright green and so so good.
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:5 minutes mins
Course: condiment
Cuisine: Fusion, Japanese
Keyword: butter, matcha
Servings: 8 servings

Equipment

  • 1 food processor

Ingredients

  • 1 cup raw cashews
  • 1 cup boiling hot water
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • 2 tsp ceremonial grade matcha
  • 1/4 cup oat milk
  • 1/16 tsp kosher salt

Instructions

  • Soak the cashews in the boiling water while you prepare the rest of the ingredients, about 5-10 minutes.
  • Add the coconut oil, honey, matcha and salt to a food processor. Drain the water from the cashews and add them in.
  • Purée the mixture for a few minutes, or until it is roughly chopped. Continue to run the food processor while you gradually drizzle in the oat milk.
  • Let the food processor run until the mixture is thick and creamy, this might take 4-5 minutes. Occasionally scrape down the sides of the food processor and add oat milk as needed.
  • Once the mixture is fully blended, move the butter to a jar. Eat whenever!

Posted In: Dairy Free, Dips + Spreads + Toppings, Gluten Free, Recipes, Special Diets, Toasts, Vegetarian

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Reader Interactions

Comments

  1. www wine-is says

    May 10, 2022 at 5:43 am

    Hi to all, the contents existing at this site are actually remarkable for people experience, well, keep up the good work fellows.

  2. shoya izakaya says

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  3. Vivian says

    May 13, 2022 at 1:02 pm

    5 stars
    Hello,

    Thank you so much for the recipe! I was wondering if any plant milk will work for this matcha butter spread or does it have to be oat milk?

  4. houston junk car buyer says

    May 23, 2022 at 7:45 am

    1 star
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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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