Vegan Matcha Milk Spread – Recipe

I've been eyeing Korean matcha milk spread for YEARS. But I never placed an online order because of the shipping fees. I remained obsessed though... until finally I decided to just make it for myself after I successfully made ube halaya. And I wanted to see if I could make it vegan. So I did.

You'll need a high-concentration oat milk for this, or it'll take forever for it to reduce down and you'll only get a bit of spread at the end of it. If it were dairy you'd need to use full fat milk and double cream or you'd have the same problem. I found Oatly Barista worked really well.

Need some visuals? Check out my at-a-glance recipe video on YouTube:

Ready? Let's go.


100ml high-concentration oat milk
20g matcha (the higher-quality, the better)
250ml more high-concentration oat milk
250ml soy cream
80g caster sugar


1. Whisk the matcha with the first 100ml oat milk until smooth and thick.

2. Add the rest of the oat milk, the soy cream and the caster sugar into a pan on a medium heat and stir until well combined.

3. Lightly whisk in the matcha until smooth (scrape as much of the matcha into the pan as you can). Now keep stirring until the mixture reduces down and thickens. This can take about an hour.

4. Pour into a jar or bowl, and leave to cool completely before popping in the fridge.

5. Serve on bread or toast, or in porridge or on cake. Anything goes!

Enjoy, and have fun.


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