Matcha Cashew Butter

This is a variation of Shalane Flanagan & Elyse Kopecky’s “Coffee-Vanilla Peanut Butter” in Run Fast. Eat Slow.
We love this as a spread for sandwiches. If you’re feeling creative, try adding it to yogurt or cover it in chocolate for an extra special treat. It would also work wonderfully as a crust for a cheesecake, etc. instead of a granola crust (see the below recipe).

Ingredients 

• 4 c Salted Cashews
• 2/3 c Coconut Sugar or Other Granulated Sugar
• 2 tsp. Matcha
• 1 Tbsp. Coconut Oil (slightly melted) or Olive Oil
• 1 Tbsp. Vanilla Extract

Directions

1. Place the Salted Cashews in a food processor or high-speed blender. Process or blend until there are no visible pieces of nuts and it begins to look smooth (be careful not to over process or you will end up with a liquid instead of butter).
2. Add the Sugar, Matcha, Oil, and Vanilla and blend just until incorporated.
3. For a longer shelf life and to prevent oil separation, store in a glass jar in the fridge for up to 6 months. Leave out at room temperature for 15 minutes prior to use, to make it easier to spread.

Yield: 3 cups

For Crust: Make sure to create sturdy edges and chill before adding the filling. For our filling, we doubled Grandma’s Lemon Meringue Pie (allrecipes) and omitted the meringue.

Matcha Cashew Butter

This is a variation of Shalane Flanagan & Elyse Kopecky’s “Coffee-Vanilla Peanut Butter” in Run Fast. Eat Slow. This can be used in a variaty of ways; eat plain, a spread on sandwiches or fruit, add to yogurt, cover in chocolate or use as a crust for cheesecakes or pies.

Print Recipe Pin Recipe

Course Dessert, Snack

Cuisine Fusion

Servings 3 cups

Equipment

• Food Processor or Blender

Ingredients

  

• 4 cups Cashews
• ⅔ cup Coconut Sugar or Other Granulated Sugar
• 2 tsp Matcha Powder
• 1 tbsp Coconut Oil, slightly melted or Olive Oil
• 1 tbsp Vanilla Extract

Instructions

 

• Place the Salted Cashews in a food processor or high-speed blender. Process or blend until there are no visible pieces of nuts and it begins to look smooth (be careful not to over process or you will end up with a liquid instead of butter).
• Add the sugar, Matcha, oil, and vanilla and blend just until incorporated.
• For a longer shelf life and to prevent oil separation, store in a glass jar in the fridge for up to 6 months. Leave out at room temperature for 15 minutes prior to using, to make it easier to spread.
• For Crust: Make sure to create sturdy edges and chill before adding filling.

Keyword Cashew, Cashew Butter, Matcha