Matcha Vanilla Cashew Blondies (Vegan)
These matcha vanilla cashew blondies are bursting with matcha vanilla flavour and chunks of cashews. They are super easy, super delicious, and dairy- and egg-free.
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 8x8 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.