Cashew Free Vegan Oat Milk Strawberry Matcha Latte
This vibrant layered drink is the kind of thing that stops you mid-sip and makes you want to photograph it before you even taste it. Jewel-toned strawberry sauce pools at the bottom, creamy frothed oat milk fills the middle, and a delicate pour of ceremonial-grade matcha crowns the top — the whole thing is as stunning as anything you'd order at a specialty café. Every ingredient here is naturally free from cashews and other tree nuts, so there's no need to scrutinize labels or worry about sneaky nut-based creamers hiding in the mix. The strawberry base is cooked down with maple syrup into a silky, lightly sweet sauce that balances the earthy, grassy notes of the matcha beautifully. Oat milk brings a naturally creamy body and froths up wonderfully, making it the perfect dairy-free base for getting that café-style foam without any compromise on texture. Pouring the matcha slowly over the back of a spoon is the little trick that keeps those gorgeous layers intact right up until you stir it all together. It's an impressive drink that genuinely tastes as good as it looks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the strawberry base
- 1 cup fresh or frozen strawberries, hulled
- 2 tbsp maple syrup
- 2 tbsp water
For the matcha
- 2 tsp ceremonial-grade matcha powder
- 4 tbsp hot water (175°f / 80°c), divided
For the latte
- 2 cups oat milk
- 1 cup ice
Instructions
- 1
Combine the strawberries, maple syrup, and 2 tbsp water in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have broken down and the mixture is syrupy, about 4–5 minutes. Transfer to a blender or use an immersion blender and blend until smooth, then strain through a fine-mesh sieve into a small bowl, pressing on the solids. Set aside to cool slightly.
- 2
Sift the matcha powder into a small bowl to break up any clumps. Add 2 tbsp of the hot water (175°F / 80°C) per serving — 2 tbsp for each bowl if making individually — and whisk in a brisk zigzag motion until the matcha is fully dissolved and a light foam forms on the surface, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!