If you love matcha but dread the ritual of whisking it every single morning, then you are going to be absolutely OBSESSED with this. My Matcha Cashew Milk is the ultimate kitchen hack for matcha lovers. All you have to do is blend raw cashews, matcha powder, maple syrup, vanilla extract, a pinch of sea salt, and water together into the creamiest, smoothest matcha milk you have ever tasted, store it in the fridge, and just like that, you have perfectly chilled, ready-to-pour iced matcha lattes waiting for you all week long.
Friends, if you follow me on Instagram, then you’ve probably seen me obsessing over my daily matcha lately. Matcha is one of those things that I absolutely love, but I’m the kind of person who wants to grab something from the fridge and just go, especially on busy days. That’s why I started experimenting with ways to make my iced matcha more streamlined. After a few rounds of testing, I landed on this recipe. One batch in the blender on Sunday, and I’m set for the week.
I blend raw cashews directly into the liquid, which creates the most creamy, naturally sweet matcha milk you’ve ever had. It’s thick, it’s smooth, and it has this rich, almost latte-like quality that you simply cannot get from a carton of non-dairy milk. Plus, it’s completely customizable. If you want it a little sweeter, add an extra drizzle of maple syrup. If you want a stronger matcha flavor, bump up the matcha powder.
And, if you’re someone who loves the idea of meal prepping your mornings (not just your meals!), then this recipe is going to become a non-negotiable part of your weekly routine. You make it once, store it in glass jars in the fridge, and then every single morning, all you have to do is pour it over ice. A perfectly creamy iced matcha latte in under 30 seconds!
What You Need to Make This Matcha Cashew Milk
- Raw Cashews: Raw cashews is what makes this matcha milk so unbelievably creamy. When blended with water, they create a naturally rich, silky base that is so much better than store-bought non-dairy milks. Make sure you’re using raw cashews, not roasted, for the smoothest result!
- Matcha Powder: Of course, you can’t make a matcha latte without the matcha! I recommend using a high-quality ceremonial or culinary grade matcha powder for the best flavor. The better the matcha, the better the latte so don’t skimp here!
- Cold Water: If you want a thicker, creamier blend, you can reduce the water slightly.
- Maple Syrup: A few tablespoons of maple syrup add the perfect amount of natural sweetness to this matcha blend. You can adjust the amount to taste — if you prefer a less sweet matcha, start with two tablespoons and go from there!
- Vanilla Extract: A tablespoon of vanilla extract adds a warm, subtle sweetness that takes this matcha blend to the next level.
- Sea Salt: Just a touch of sea salt balances out all of the flavors in this blend and keeps it from tasting flat.
How to Make This Easy Weekly Iced Matcha Blend
To make this matcha blend, add all of the ingredients to a high-speed blender. Blend everything together for 1 to 2 minutes, or until the liquid is completely smooth and creamy with no cashew chunks remaining. The longer you blend, the smoother it will be, so don’t rush this step!
Once the blend is completely smooth, pour it into glass jars or airtight containers. Seal them and transfer them to the refrigerator. The matcha blend will keep well in the fridge for up to one week, which means that you can make this on Sunday and enjoy perfectly creamy iced matcha lattes all the way through the following weekend.
When you’re ready to enjoy one, simply pour the matcha blend over a glass full of ice and enjoy! It’s that easy. This recipe makes approximately 2 liters.
Frequently Asked Questions
That is literally the whole point! This blend is designed to be made in advance. Prepare a full batch on Sunday, store it in sealed jars in the refrigerator, and it will stay fresh and delicious for up to one week. It’s the perfect make-ahead hack for busy mornings.
If you have a high-speed blender (like a Vitamix or Blendtec), you do not need to soak the cashews — the blender will do all of the work for you! However, if you have a standard blender, I recommend soaking the cashews in water for at least 2 hours (or overnight) before blending to ensure a completely smooth result.
I have only tested this recipe with raw cashews, so I can’t say for certain how other nuts will perform. That said, raw macadamia nuts would likely be the closest substitute, as they also blend into a very creamy, neutral-flavored milk. Almonds would also work in a pinch, but the texture may be slightly grainier.
Honey is a great one-to-one swap for maple syrup. You can also use agave nectar, or simply leave out the sweetener altogether if you prefer an unsweetened matcha blend.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 ½ Cups Raw Cashews
- ½ Cup Matcha Powder
- 6 Cups Cold Water
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Vanilla Extract
- ½ Teaspoon Sea Salt
Instructions
- To make this matcha blend, add all of the ingredients—the raw cashews, matcha powder, cold water, maple syrup, vanilla extract, and sea salt—to a high-speed blender. Blend everything together for 1 to 2 minutes, or until the liquid is completely smooth and creamy with no cashew chunks remaining.
- Once the blend is completely smooth, pour it into glass jars or airtight containers. Seal them and transfer them to the refrigerator. The matcha blend will keep well in the fridge for up to one week, which means that you can make this on Sunday and enjoy perfectly creamy iced matcha lattes all the way through the following weekend.
- When you’re ready to enjoy one, simply pour the matcha blend over a glass full of ice and enjoy!
Rate & review
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