Matcha Cashew Milk

A hand pours a green smoothie from a glass bottle into a glass with a green straw. Cashews, a jar of cashew nuts, wooden utensils, and a green checkered cloth are on the counter amid tiled green walls.

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This Weekly Iced Matcha Latte Blend is the ultimate make-ahead morning hack for matcha lovers! Raw cashews, matcha powder, maple syrup, vanilla, sea salt, and water are blended together into the creamiest, smoothest matcha milk you've ever tasted. Make one big batch on Sunday, store it in the fridge, and enjoy perfectly creamy iced matcha lattes all week long.

Course Drinks

Cuisine American, Japanese

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings Liters

Calories 812kcal

Author Nicole Modic

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!

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