Matcha Nut Butter

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Matcha Nut Butter recipe.

Makes 1 cup (about 16 servings)

This beautiful dairy-free spread is rich and delicate with flavors of macadamia, cashew, coconut, and green tea. Packed with healthy fats and antioxidants, its light green color makes for a wonderful and surprising presentation at the table. It is not necessary to soak the nuts overnight, but it does help with digestibility if you are sensitive.

Recipe excerpted from Toast & Jam by Sarah Owens.

For more about this recipe: Green with Envy

Get more green foods-infused recipes at, including Chilled Green Gazpacho Soup and Matcha and Greens Ice Cream.

  • 16Servings


  • ½ cup macadamia nuts   

  • ½ cup cashews   

  • ¼ cup coconut oil   

  • ½ cup mild honey   

  • ¾ Tbs. lemon juice   

  •  2 tsp. matcha powder   

  • ¼ tsp. sea salt, or to taste   


Place macadamias and cashews in small bowl, and cover with water. Soak at room temperature overnight.

Drain nuts, and place in bowl of food processor. Add coconut oil, and process on high 5–6 minutes, until thick, creamy paste forms. Add remaining ingredients, and continue processing until smooth butter forms. Transfer nut butter to clean, lidded jars, and chill in refrigerator to thicken before serving. Nut butter will keep in refrigerator up to 2 months.

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