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When it comes to cooking, we are always on the lookout for ingredients to add to our culinary repertoire. Matcha is one of those ingredients. A staple of the Japanese tea ceremony, matcha is made from shade-grown leaves of the Camellia sinensis plant that have been finely ground into a powder. Traditionally, it’s whisked into hot water using a special brush consisting of many stiff bamboo bristles. However, in modern times, it’s also served as a latte, over ice, or as an ingredient in desserts, soba (buckwheat noodles), and more. Want to learn how to use matcha in vegan recipes? We’ve got just the recipes for you.

Frothy, earthy, and creamy, this simple vegan matcha latte recipe teaches you the basics for whisking up an excellent morning or afternoon pick-me-up. You can pair it with any dairy-free milk you like, however, we highly recommend using oat, soy, or cashew for a decadent froth.

The chewy crust made from roasted hazelnuts and raisins, the velvety cheesecake-like filling made from matcha and raw cashews, and a generous drizzle of vegan chocolate makes this raw-ish vegan dessert a winner in our books. 

Breakfast is served—or lunch, or dinner, or your midnight snack … These vegan matcha pancakes are good for any time of the day. They’re fluffy, thanks to the use of dairy-free buttermilk (simply combine apple cider vinegar and plant-based milk), plus the matcha powder brings an earthiness that helps balance out the sweetness of the maple syrup and the caramelized banana topping.

This gelatin-free matcha panna cotta uses soy milk instead of dairy and kanten powder in place of gelatin. Kanten is a clear, flavorless, gelatinous substance obtained from edible red algae called gelidiales. It is commonly used in wagashi (traditional Japanese confections), but it serves as the perfect gelatin substitute in this vegan Japanese-Italian fusion dessert.

Reminiscent of the dairy-based version of matcha ice cream found in Japanese restaurants, this frozen treat is made decadent thanks to the use of raw cashews and full-fat coconut milk. It has a texture similar to soft-serve ice cream, so it’s perfect for scooping into a cone.

Inspired by “pon de ring” donuts, the signature snack from the Japanese chain Mister Donut, these mochi donuts have a soft, chewy texture. It’s all thanks to the use of mochiko, a flour made from glutinous short-grain sweet rice. These donuts are baked, so no need to fuss over a pot of bubbling oil.

Prep this matcha chia pudding in mason jars in the evening so you can just grab it and go in the morning for an easy vegan breakfast. It’s a little bit earthy, a little bit sweet, and it has a gorgeous minty-green color—after all, you eat with your eyes first.

Matcha was made for green smoothies. This minty, creamy beverage can replace your morning coffee, thanks to the use of matcha, while kale, bananas, and almond milk deliver a healthy dose of vitamins and minerals. Add a scoop of protein powder for a post-workout snack.

When it comes to baked goods, “easy” is, by far, one of our favorite descriptors. These matcha-infused cookies have a crispy, crunchy texture thanks to almond flour, that just melts away in your mouth. Pair it with your favorite plant-based milk for dipping.

Subtly sweet with crispy golden edges and a soft, green-tinted interior, these vegan waffles require only one bowl to make. Pair them with strawberries, a dollop of coconut cream, and a drizzle of maple syrup.

As far as cakes go, pound cake is one of the easiest forms to master. Made from seven ingredients that you combine in one bowl (kudos to fewer dishes that need washing), this matcha-infused dessert is sweet, earthy, and elevated by a simple glaze.

Bittersweet dark chocolate and earthy matcha are a match made in heaven in these simple butter cups. Keep them stashed in the freezer for a treat to cool you down on hot summer days.

Tropical flavor meets ceremonial tea in these dairy-free popsicles, which utilize coconut cream for a creamsicle-like texture. Be sure to double the batch, because we guarantee that they’ll disappear from the freezer in no time.

These sweet sticky buns are well worth the effort of making your own dough. Black sesame has a nutty flavor that mingles with matcha’s naturally grassy flavor in this breakfast or dessert that’s not overly sweet.

When it comes to dessert, macarons are on a level of their own. Instead of the traditional egg whites, the vegan version uses the brine from a can of chickpeas, called aquafaba. And, they’re filled with a dairy-free matcha-flavored buttercream that melts in your mouth.

For more vegan recipes, read: 16 Delicious Ways to Use Nutritional Yeast How to Cook the Perfect Vegan Grilled Cheese What Is Aquafaba and How Do You Use It?

Kat Smith is a Queens, NY-based freelance writer and editor who loves cooking and discovering local vegan hidden gems.

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