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



Jump to RecipeSave to FavoritesPrint

This page may contain affiliate links, which means I will make a small commission for products purchased through my link.

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.

Matcha Butter Toast Veggiekins

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.

Matcha Butter Toast Veggiekins

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.

Matcha Butter Toast Veggiekins

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.

Matcha Butter Toast Veggiekins

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!

Matcha Butter Toast Veggiekins

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!

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

Prep: 5 minutes
Cook: 10 minutes
Matcha Cashew Butter, the perfect spread for toast, pancakes, waffles and more. This recipe is vegan, paleo, keto, sugar free and oil free.


  • 2 cups roasted cashews*
  • 2-3 tsp ceremonial grade matcha powder
  • 1/2-1 vanilla bean pod scraped or 1 tsp vanilla extract
  • pinch of salt
  • optional
  • 1/2 tsp cinnamon
  • medjool dates or maple syrup to sweeten


  • Transfer cashews, matcha powder, vanilla bean scrapings and pinch of salt to a high speed blender and blend on low for about 10 minutes, pausing occasionally to scrape down the sides of the blender. Consistency should be creamy, smooth and even throughout.


  • To toast cashews, spread on a baking tray and bake for about 10-15 min at 325F. No need to add oil--they are done when lightly golden. Allow to cool slightly.
  • If you would like to make a savoury butter, omit the vanilla bean from the recipe.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

This post may contain affiliate links. 



About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

Related Recipes

See More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. I would say eat within 2 weeks if you can! But in the fridge should last longer but you may need to let it sort of "defrost".
    1. You blend it--any nut or seed butter is made from dry ingredients. Please read the recipe instructions :)