Matcha Cashew Butter on Toast (vegan, oil free, paleo, keto)

Jan 10, 2020 • Updated Jun 20, 2023

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Homemade Matcha Cashew Butter!

I was inspired to make this Matcha Cashew Butter after trying it at a café in Amsterdam. As you may have seen over on Instagram, I raved about this delightful, green butter and it was something I knew I had to try at home. It took a few tries, but I’ve successfully re-created it so you too, can try it (without going to Amsterdam). I could eat this butter by the spoonful and it’s surprisingly easy to make.

This creamy, dreamy butter is wonderful when paired with sweet toppings like fruit and seeds, but on its own, it’s 100% sugar free. Cashew butter makes the perfect base, because it’s naturally high in healthy fats and neutral in flavour. It’s actually one of the easiest to turn into nut butter at home because it’s not as dry as, say, almonds are. Most importantly, it’s a gorgeous green and adds a pop of colour to your meal. Put it on toast, pancakes, waffles–you know, all the sweet breakfast-y items, or add to savoury sandwiches. It might sound weird, but trust me on this one! Matcha actually can have a savoury note to it, depending what variety you use. Make sure you check out the notes in the recipe card if you want to make it savoury.

To make Matcha Cashew Butter, you only need 4 simple ingredients! Naturally, we’re using cashews and matcha, plus a touch of vanilla bean and salt to balance.

the details

This Matcha Cashew Butter is vegan, gluten free, oil free, sugar free, paleo + keto friendly and raw.
Matcha → is high in antioxidants, heart healthy and a wonderful alternative caffeine source to coffee. While caffeine levels are comparable, matcha is known to have a much slower, steadier release with less of a “crash”. Read more about matcha here and find my personal recommendations.
Cashews → are the base of this butter. They are rich in healthy fats, and a wonderful source of copper, magnesium, zinc and more.

secrets to success

When making your butter, you can choose to purchase either raw or roasted cashews. The result will be similar, but the flavour (and pricepoint) will slightly vary. Purchasing raw cashews tends to be pricier, whereas roasted cashews are easier to find but if purchasing roasted cashews, look for one that is roasted sans oil and added salt/sugars. I typically purchase raw cashews, toast them myself and then grind to make butter. More details in the recipe notes.

To make the butter, I usually use this high power blender, which does a great job. Some blenders can burn out because it does take some time and patience to make butters at home. If your blender is not powerful enough, it may also be difficult to achieve a true smooth consistency, so keep that in mind. As an alternative to a high power blender, you can also use a food processor.

It’s important to use a good, high quality matcha powder when making this recipe. If you want the flavour to shine, and the colour to be vibrant, avoid using “culinary grade” and make sure it’s ceremonial grade. Culinary grade also tends to be gritty in texture, which will result in a funky textural butter. We want it smoooooth, so I do not recommend that!

if you like this recipe, try…

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!