Vegan Matcha Recipes
By Nick D · Founder, Steady Matcha
Published July 1, 2026
Matcha is naturally vegan -- it is just ground green tea leaves. The key to vegan matcha recipes is choosing the right plant milk (oat milk is best for lattes) and replacing dairy in baked goods (use plant butter, flax eggs, and oat milk). All matcha drinks are easily made vegan; baked goods require simple substitutions.
Naturally Vegan Matcha Recipes
These recipes require no substitutions -- they are vegan as written:
- Matcha americano (matcha + water) - Matcha lemonade - Matcha mocktail - Matcha kombucha - Matcha yakult (check Yakult ingredients -- standard Yakult contains skim milk; use a dairy-free probiotic drink) - Matcha chia pudding (with plant milk) - Matcha banana smoothie (with plant milk) - Matcha protein smoothie (with plant protein powder and plant milk)
Vegan Matcha Latte
The easiest vegan matcha recipe. Whisk 1 tsp (2g) ceremonial matcha with 2 oz of 175F water until frothy. Add 6 oz of steamed oat milk (barista blend for best frothing). Oat milk is the best dairy-free option -- it is naturally sweet, froths well, and has a neutral flavor.
Other plant milk options: almond milk (thinner, slightly nutty), soy milk (froths well, slightly beany), coconut milk (adds coconut flavor), cashew milk (creamy, neutral).
Vegan Matcha Baking Substitutions
Standard dairy and egg substitutions for matcha baked goods.
| Ingredient | Vegan Substitute | Notes |
|---|---|---|
| Butter | Vegan butter (Earth Balance, Miyoko's) | 1:1 substitution |
| Whole milk | Oat milk or soy milk | 1:1 substitution; oat milk preferred |
| Heavy cream | Full-fat coconut cream | 1:1 substitution; adds slight coconut flavor |
| Eggs (binding) | Flax egg (1 tbsp ground flax + 3 tbsp water) | Per egg; let sit 5 minutes |
| Eggs (leavening) | Aquafaba (3 tbsp per egg) | Best for meringues and mousses |
| Cream cheese | Vegan cream cheese (Violife, Kite Hill) | 1:1 substitution |
Vegan Matcha Mousse
Replace heavy cream with full-fat coconut cream (refrigerate overnight, use only the solid part). Whip the solid coconut cream to stiff peaks. Fold in matcha dissolved in warm water and powdered sugar. Refrigerate 2 hours. The coconut cream adds a subtle tropical note that pairs well with matcha.
Ready to make the switch?
Steady Matcha - ceremonial grade, Uji Japan, every batch lab-tested. Pre-order the founding batch.
Pre-order - $38Frequently Asked Questions
References
- USDA FoodData Central -- Matcha - USDA (2024)
Last reviewed: