Let’s look at this delicious vegan matcha drink.
Vegan matcha drink for L-theanine
Here’s my video – so please take a quick peek to see how I make this drink first…
I’ve heard that it is far more beneficial to take the amino acid L-theanine straight from the source (i.e. in green tea or matcha) rather than in an isolated pill form. I take it every morning in the form of either green tea or matcha.
What is matcha?
Matcha is essentially the WHOLE leaf of green tea, dried and ground into a powder. Where green tea is used as an infused tea (i.e. you brew the leaves and then drink the tea whilst discarding the actual tea leaves) – matcha, on the other hand, involves the entire leaf.
Which matcha should I buy for my vegan drink?
You want to be sure that you get a premium grade matcha powder as the health benefits are said to diminish hugely if you get a lower grade source. Japanese and organic are usually your best bet. Matcha is not cheap stuff. I’ll buy a 100g batch and it seems to last me ages. I am consuming it for the health benefits, so I’ve deduced that the cost is worth it for me personally since I can feel it doing me heaps of good.
Make a vegan matcha drink from scratch
The method that I am using to make this vegan matcha drink is interesting. You don’t need to have any plant-based milk already made! You simply blend up 40g of cashews in 300ml of water, along with the matcha, coconut sugar and vanilla.
The cashews are soft enough that you do not even need to strain them once blended. Easy! Blending also ensures that you don’t get any unblended bits of matcha powder (which is also an issue as it can be hard to dissolve the stuff normally).
OK, let’s make this…
Calming Milky Matcha Vegan Drink
A hot milky vegan matcha from scratch using cashew nuts, coconut sugar, vanilla, and matcha. It's easy, quick and really good for you.
Ingredients
- 20g to 40g cashew nuts (see notes)
- 300ml water
- 1 heaped teaspoon matcha powder
- 1 heaped teaspoon coconut sugar (see notes for swaps)
- 1 teaspoon vanilla extract
Instructions
- Blend all of the ingredients together in a high powered blender for at least 45 seconds. There is no need to strain the mixture when done.
- If you don't have a high powdered blender, then soak your cashews for at least an hour before step one and then blend a little longer.
- Heat in a sauce pan gently until hot, but NOT boiling. This should only take a minute. The heat is important (i.e. do not overheat). If you boil it the cashew milk that you've created may begin to separate. Keep an eye on it and take off the heat as soon as it is hot to your little finger.
- Serve immediately. Adjust to taste by adding more sweetener or vanilla if preferred. You can also substitute other sweetener such as maple syrup for the coconut sugar.
Notes
Cashew nuts: Depending on how creamy I want, I use between 20g & 40g of cashew nuts for this.
Coconut sugar swaps: I often use maple syrup instead. You can use your sweetener of choice.
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Pin vegan matcha drink for later…
This matcha drink sounds fantastic So glad I found your website
Thank you
Cathy
Glad you found my website Cathy – lovely to have you tuning in.
Hi Ana. Have you tried this over ice rather than heated? I’ll give it a go and report back! x