Brighten your morning with a sweet matcha butter that combines creamy vegan butter with the vibrant, earthy flavor of matcha green tea and a hint of sweetness. Ideal for spreading on toast, scones, pancakes, or for adding a subtle green tea note to baked goods.
What is Matcha Butter?
Matcha butter is a compound butter made by blending matcha green tea powder into softened butter. In this version we use a vegan butter base for a dairy-free spread that stays silky and flavorful. The matcha lends its distinctive grassy, slightly sweet flavor along with its antioxidants and subtle complexity.
This spread works beautifully on warm bread, pancakes, waffles, or as a finishing touch in baking. It’s a simple way to add matcha’s color and flavor to everyday recipes without changing the texture of your bakes.
What Makes This Recipe Great
This recipe is quick, flexible, and keeps well in the refrigerator. It balances the natural earthiness of ceremonial-grade matcha with a touch of sugar and optional vanilla for depth. Because it uses vegan butter, it’s suitable for dairy-free diets while remaining creamy and spreadable. The vibrant green hue makes it eye-catching on breakfast plates and in desserts.
It’s also versatile: use less or more matcha to suit your taste, swap the sugar for a finer grind or different sweetener if you prefer, and try it as a finishing butter on savory dishes for a creative twist.
Ingredient Notes
See the recipe card below for exact amounts. Key ingredients to keep in mind:
- Softened Vegan Butter: Use a good-quality vegan butter, room temperature so it blends smoothly. If you aren’t avoiding dairy, regular unsalted butter works equally well.
- Hot Water: Warm water helps dissolve the matcha and create a smooth, lump-free paste.
- Ceremonial Grade Matcha: For the best color and flavor, choose ceremonial-grade matcha.
- Organic Granulated Sugar: Sweetens the butter and balances matcha’s natural bitterness. You can adjust sweetness to taste.
- Vanilla Bean Paste or Extract (optional): Adds aromatic depth and rounds the flavor.
Step-by-Step Instructions
- Cut room-temperature butter into chunks and place in a food processor along with the sugar.
- Sift the matcha into a small bowl to remove clumps. Add hot (not boiling) water and whisk with a bamboo whisk or small whisk in an “M” or “W” motion until the matcha is glossy, smooth, and completely dissolved.
- Pour the whisked matcha into the food processor with the butter and process on high until fully incorporated. Pause to scrape down the sides with a rubber spatula as needed to ensure an even blend.
- Blend in vanilla if using. Transfer the finished matcha butter to an airtight container. Store in the refrigerator for up to one week or use immediately at room temperature for easier spreading.
How to Use Matcha Butter
This matcha butter is excellent on toast, bagels, pancakes, waffles, or croissants. Use it in place of regular butter in muffin or cookie recipes to give baked goods a subtle green tea flavor and color. It also pairs nicely with sweet toppings like maple syrup or honey, or can be swirled into frosting for a delicate matcha note.
Storage Tips
Keep the matcha butter in a sealed jar or airtight container in the refrigerator for up to one week. For longer storage, freeze it in a tightly sealed container for up to two months; thaw in the refrigerator before use.
More Matcha Ideas
Matcha Crinkle Cookies
Hot or Iced Matcha Latte
Matcha Butter Mochi Cake
Matcha Ice Cream
Vanilla Matcha Oatmeal
Matcha Lemon Bars
Vegan Matcha Rice Krispie Treats
If you make this recipe, please leave a rating or a comment to share how it turned out.
Sweet & Creamy Matcha Butter Recipe (Vegan)
Yield: about 1 cup
Prep: 5 mins • Cook: 5 mins
Equipment
- Food processor
- Matcha sifter or fine mesh sieve
- Bamboo whisk or small whisk
- Rubber spatula
Ingredients
- 1 cup vegan butter, room temperature (or unsalted dairy butter)
- 1/8 cup hot water (not boiling)
- 1 tbsp ceremonial-grade matcha
- 1/4 cup organic granulated sugar (adjust to taste)
- 1 tsp vanilla bean paste or vanilla extract (optional)
Instructions
- Place butter and sugar in a food processor and pulse to combine.
- Sift matcha into a bowl, add hot water, and whisk until smooth and glossy.
- Pour matcha into the food processor and process until the mixture is smooth and even, scraping down sides as needed.
- Pack into an airtight jar. Refrigerate up to one week or use immediately.
Notes
Adjust matcha quantity to taste; ceremonial-grade matcha provides the best color and flavor. For a finer texture, use superfine sugar or powdered sugar. If you plan to spread the butter, let it soften at room temperature for easier spreading.
Nutrition information is automatically calculated by many sites and should be considered an approximation.
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