Go Back
–+ servings
Print Recipe

Matcha Strawberries and Cream

Prep Time15 minutes
Cook Time10 minutes
Course: Dessert, Side Dish
Method: Blending, Soaking
Servings: 4 servings

Equipment

  • high speed blender
  • medium mixing bowl
  • Cutting board
  • knife

Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1 tsp vanilla bean paste
  • 1/2 tsp salt kosher
  • 1 1/2 cups plant milk unsweetened
  • 2 tbsp maple syrup more, to taste
  • 1 tbsp ceremonial grade matcha
  • 1 pound strawberries tops removed, sliced

Instructions

  • In a heat safe bowl, cover cashews and almonds in hot water and let soak for at least 15 minutes. Skins of the almonds should slip right off--remove all the skins and drain off excess water.
  • Transfer the soaked nuts to a blender along with all remaining ingredients. Start with 1 cup of plant milk and add more as needed (I used the extra half cup, but you can adjust the thickness to your liking).
  • Blend on high until completely smooth then transfer to an airtight container. To serve, add strawberry chunks to a bowl, pour matcha cream on top and enjoy. Store leftover cream in the refrigerator in an airtight container for up to 3 days.