Matcha Vanilla Cashew Blondies (Vegan)
These matcha vanilla cashew blondies are filled with matcha vanilla flavor and chunks of cashews. They are extremely easy to make, incredibly delicious, and free from dairy and eggs.
These blondies combine the flavors of matcha powder, vanilla bean, and crunchy cashews in a perfect harmony. They have just the right amount of sweetness, a slightly earthy taste, and a lovely nuttiness thanks to the addition of raw cashews. These delightful treats are incredibly easy to make and extremely delicious. If you’re a fan of matcha like I am, this recipe is a must-try!
What you will need:
Matcha powder and cashews are a must for this recipe. I also used a whole vanilla bean pod, but you can add a little more vanilla extract or omit it completely, if you choose. The rest of the ingredients are basic pantry items that can easily be found at your local grocery store.
- all purpose flour
- baking powder
- cane sugar
- vanilla extract
- vanilla bean pod
- plant based butter with salt
- plant based yogurt
- matcha powder
- raw cashews
How to:
These blondies come together quickly and easily and taste amazing, so let’s get started. Preheat your oven to 350F and line an 8×8 square pan with parchment paper. To a small pot, add the two sticks of butter. Place the pot over medium heat until the butter has melted. Once melted, set the butter aside for later. Slice the vanilla bean open lengthwise and scrape out all of the seeds. Set those seeds aside for later.
To a medium bowl, add the sugar and matcha powder. Whisk the sugar and matcha together until they are well incorporated and there are no clumps. To the sugar/matcha mixture, add the melted butter. Whisk the ingredients together until well combined—about a minute. Next, add the yogurt, vanilla extract, and vanilla bean seeds to the matcha mixture and whisk to combine—about 30 seconds. To the wet ingredients, add the flour and baking powder; whisk until fully incorporated. Fold your roughly chopped cashews into the blondie batter.
Pour the batter into the prepared pan, making sure to spread it out evenly. I saved a handful of chopped cashews to sprinkle across the top of the blondies before baking them; this step is completely optional. Bake the blondies for 30 to 35 minutes. I baked mine for 33 minutes. The edges were just starting to brown, and the crumb was super moist. Bake them a little less for a gooier center, a little longer for a drier center.
Once out of the oven, allow the blondies to rest in the pan for 15 to 20 minutes before transferring them to a cooling rack. Let them cool to room temperature before cutting and serving. Store the blondies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Matcha Vanilla Cashew Blondies (Vegan)
Ingredients
- 2 cups / 240 grams all purpose flour
- 1¼ cups / 250 grams cane sugar
- 2 sticks / 226 grams plant based butter with salt – melted
- ¼ tsp baking powder
- 1 tbsp vanilla extract
- 1 vanilla bean pod
- ½ cup / 120 grams plant based yogurt – room temperature
- 1 tbsp matcha powder
- ¾ cup raw cashews – roughly chopped + extra for the top
Instructions
- Pre-heat the oven to 350F and line and 8×8 square pan with parchment paper.
- To a small pot, add the 2 sticks of butter. Over medium heat, melt the butter and set it aside for later. Take your vanilla bean, slice it open length wise and scrape out all of the seeds; set aside for later.
- To a medium bowl, add the sugar and matcha powder. Stir them together until they are fully combined and there are no clumps of matcha. Add the melted butter and whisk for 1 minute. Add the yogurt, vanilla extract, and the vanilla bean seeds; whisk together for about 30 seconds.
- To the wet ingredients, add the flour and baking powder; whisk until well incorporated. Add the roughly chopped cashews and fold them in until fully incorporated.
- Pour the blondie batter into the prepared pan and spread it out evenly. Sprinkle a handful of roughly chopped cashews over the top – this step is optional. Bake the blondies for 30 to 35 minutes – mine came out perfect at 33 minutes. The edges were just starting to brown and the inside was moist.
- Allow the blondies to rest in the pan for 15 to 20 minutes before transferring them to a cooling rack. Once they have reached room temperature, they are ready to slice and serve.Store the blondies in an airtight container at room temperature.
