Make a deliciously creamy dairy-free matcha latte with cashew butter and coconut cream. Cashew butter contains protein, minerals, and healthy fats as well as phytosterols which help to lower your cholesterol levels. Vanilla bean powder and maple syrup help to add flavour and naturally sweeten.
1 cup water
1 cup soy milk or your dairy-free milk of choice
¼ tsp vanilla bean powder
1 tbsp maple syrup
1½ tsp cashew butter
drizzle of coconut cream
In a saucepan, heat up water and soy milk (not boiling) then turn off heat. Add matcha and whisk until matcha clumps are dissolved. Pour into a blender then add remaining ingredients. Blend until combined.
Pour into your favourite mug, add toppings and enjoy as an alternative to coffee.