Ridiculously rich & creamy vegan matcha spread with just two main ingredients: matcha powder and oat milk. Skip the dairy, oil, and cream!
Ever since Oatly took the world by storm and flooded every cafe with their barista grade oat milk, I’ve been requesting it in all of my coffee orders. Because of oats’ unique ability to absorb water, when you milk them, you get a milk that has a viscous texture and creamy mouthfeel like no other. A few months ago, I used it to make the creamiest vegan Black Garlic Ramen. Today, we’re using it to make the creamiest vegan matcha milk spread.
Oat Milk Matcha Spread
Course: SideCuisine: JapaneseDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesIngredients
1 cup unsweetened oat milk
2 teaspoon high quality matcha powder
1/8 cup boiling water
sugar or maple syrup, to taste
Directions
- Make the Matcha. In a heat-safe bowl, pour boiling water over matcha powder and quickly whisk until completely dissolved.
- Heat up the oat milk (or other milk of choice) in a sauce pan. Bring to a boil and while whisking, gradually drizzle in the matcha tea. Once all the matcha is added, lower the heat slightly to a light boil (it should still be bubbling!) and reduce uncovered for 15-20 minutes, or until reduced by 1/3 to 1/2.
- Once the mixture has thickened enough (NOTE: it will thicken a little bit more once cooled), sweeten to taste (I usually add sugar or maple syrup). Remove from the heat and let cool completely. Store it in a jar or other air-tight container. Consume within a week.
- Serve on toast with slivered or chopped almonds. Enjoy!
Notes
- Oat Milk: I found that oat milk produces the creamiest results when compared to nut milks such as almond milk. If you substitute oat milk, you can add a little bit of coconut cream or melted coconut oil to achieve a similar creaminess.