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
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?
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
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!
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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?
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