Who said matcha had to be used to create sweet dishes only? So with my slight addiction, I thought what else could I make with this amazing green powder loaded with so many wonderful health benefits.

Do you love sweet potato chunks as much as I do? Oven roasted in coconut oil, with cinnamon and cumin. Yum! But what about a perfect little dipping sauce to go along side them!

Aioli inspired came this recipe.

Being someone that can’t have eggs I used a nut base to create this creamy, green whip, making it a vegan friendly recipe!

Matcha is so jam packed with goodness I don’t even know where to begin, High B complex and rich in amino acids, it’s also a potent antioxidant (highest ORAC level) and very detoxifying for the body – supporting healthy bowl functions and digestion.

I also added in some fresh basil from my garden that compliments the green tea flavour just nicely, Basil is rich in vitamins A, C, E and K and is known for antibacterial and anti-inflammatory properties.

This sauce is dairy free, egg free, gluten free, vegan and paleo friendly.


1 cup of raw cashews (soaked)

1 tsp of garlic or 1 -2 cloves

pinch of pink salt + pepper

2 tsp Matcha

10 leaves Fresh Basil

4 tsp lemon juice

1 tsp Dijon mustard

1 tsp cayenne pepper

2 tabs Olive Oil

¼ - ½ cup water

How to:

  • Using a high-speed blender add all the ingredients in except for olive oil + water

  • With Blender going, slowly add in the Olive Oil and water until a nice paste like consistency is formed.

  • You may need to scrap down the sides with a spatula as you go along at any one point.

  • On completion it should be thick, creamy and smooth

  • Serve and Enjoy

#dips #matcha #aioli #dairyfree #glutenfree #vegan

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© 2019 Copyright | Food.Fitness.Wellness | rebecca neale
{My personal opinions and journey should not be mistaken for professional medical or healthcare advice}