12 Creamy Vegan Strawberry Matcha Lattes That Taste Divine

You know that craving for something sweet, bright, and a little bit fancy? Enter creamy vegan strawberry matcha lattes — a drink that tastes like spring in a glass. Whether you want a warm hug in the morning or a chilled treat on a hot afternoon, these lattes hit that sweet-and-grassy balance perfectly.

This collection of 12 creamy vegan strawberry matcha lattes gives you everything from classic hot lattes to iced, blended, and dessert-style versions. You'll find simple 5-minute mixes, simmered strawberry compotes, coconut cream swirls, and oat milk blends. Each recipe lists exact ingredients, clear steps, and serving ideas so you can make one right away.

If you love plant-based drinks with bright color and silky texture, these recipes are for you. Save your favorites, pin the images, and try a new twist each week.

1. Creamy Vegan Strawberry Matcha Latte (Classic)

PIN IT

This classic Creamy Vegan Strawberry Matcha Latte balances sweet strawberry puree with vegetal matcha. Smooth oat milk gives it a creamy mouthfeel without dairy. It’s simple, bright, and perfect for everyday sipping.

Flavor: soft strawberry sweetness, grassy matcha finish, creamy texture. Great for mornings or mid-afternoon treats. Anyone who likes pretty layered drinks will love it. The aroma is floral and fresh.

Ingredients

• 1 cup (240 ml) oat milk, unsweetened, chilled or heated
• 2 tbsp strawberry purée (fresh or thawed frozen)
• 1 tsp ceremonial matcha powder
• 1–2 tsp maple syrup or agave (adjust)
• 1 tbsp coconut cream (for extra silkiness)
• 1/2 tsp vanilla extract
• Ice cubes (for iced version) – about 6 cubes
• Fresh strawberry slice for garnish
• Pinch of sea salt

Instructions

1. Prep: If making hot, heat oat milk to 160°F (70°C) but do not boil. For iced, chill oat milk and have ice ready.
2. Make strawberry purée: Blend 2 tbsp strawberries until smooth. Taste and add 1 tsp maple if needed.
3. Froth: In a jar, combine heated/chilled oat milk, 1 tbsp coconut cream, and 1/2 tsp vanilla. Froth with a handheld frother for 20–30 seconds.
4. Combine: Stir strawberry purée into the bottom of your mug or glass.
5. Whisk matcha: Sift 1 tsp matcha into 2 tbsp hot water and whisk until smooth and frothy.
6. Layer: Pour frothed milk over strawberry base slowly. Spoon matcha over the top for a green layer or drizzle through for swirl.
7. Taste: Add extra maple syrup if you want sweeter. Add a pinch of sea salt to enhance flavors.
8. Serve: Garnish with a fresh strawberry slice. For iced, add 6 ice cubes before pouring milk.
9. Doneness: Hot latte should be steaming but not boiling. Iced latte should be chilled with visible layers.

How to Serve It

Serve in a clear glass to show the pink-and-green layers. Garnish with a thin strawberry slice and a dusting of matcha. Pair with almond biscotti or a lemon muffin. Store leftover milk mixture in the fridge up to 24 hours. Make the purée up to 2 days ahead. For seasonal flair, add edible flower petals in spring.

2. Iced Creamy Strawberry Matcha Latte with Coconut Milk

PIN IT

This iced version uses full-fat coconut milk for a silky, tropical base. The coconut adds richness that pairs nicely with bright strawberries and earthy matcha. It’s creamy but refreshing.

Flavor: tropical coconut, sweet strawberry, mellow matcha. Perfect for hot days and brunch. You’ll love it if you like rich, chilled lattes. The smell is coconut-forward with fruity top notes.

Ingredients

• 3/4 cup (180 ml) full-fat coconut milk, well shaken
• 1/4 cup (60 ml) oat milk (to loosen texture)
• 3 tbsp strawberry purée
• 1 tsp matcha powder
• 2 tsp agave syrup
• 1 tbsp lime juice (fresh)
• 6–8 ice cubes
• Toasted coconut flakes for garnish
• Mint sprig for garnish

Instructions

1. Prep: Chill all ingredients. Combine coconut and oat milk in refrigerator for 10 minutes.
2. Purée strawberries: Blend 3 tbsp fresh or thawed strawberries until smooth.
3. Mix matcha: Whisk 1 tsp matcha with 2 tbsp warm water until smooth.
4. Combine liquids: In a shaker or jar, add coconut/oat mix, strawberry purée, agave, and lime juice.
5. Shake: Vigorously shake for 20–30 seconds until slightly frothy.
6. Assemble: Fill two glasses with 3–4 ice cubes each. Pour half the milk mixture into each glass.
7. Add matcha: Slowly pour matcha over the top to create a green cap or swirl.
8. Garnish: Sprinkle toasted coconut flakes and a mint sprig. Serve with a straw.
9. Doneness: Drink should be chilled and slightly thick from coconut milk. If too thick, add more oat milk.

How to Serve It

Serve over plenty of ice in tall glasses to keep it cold. Garnish with toasted coconut and sliced strawberries. Pair with tropical fruit salad or vegan banana bread. Store the milk base in the fridge up to 24 hours; add ice before serving. Make-ahead: keep matcha whisked and strawberry purée chilled separately.

3. Creamy Vegan Strawberry Matcha Latte (Whipped Aquafaba Foam)

PIN IT

This latte features airy aquafaba foam instead of dairy froth for a light mouthfeel. The aquafaba adds cloud-like texture while keeping the drink vegan and creamy. It’s playful and elegant.

Flavor: light vanilla foam with sweet strawberry body and vegetal matcha. Great for hosting or coffee-free café drinks. The aroma is sweet and slightly beanlike from aquafaba.

Ingredients

• 1 cup (240 ml) soy milk, heated to 160°F (70°C)
• 2 tbsp strawberry purée
• 1 tsp matcha powder
• 3 tbsp aquafaba (chickpea liquid), chilled
• 1 tsp lemon juice
• 1 tbsp maple syrup (for foam)
• 1 tsp vanilla extract
• Pinch of cream of tartar
• Fresh strawberry halves for garnish

Instructions

1. Prep: Chill aquafaba for 30 minutes. Heat soy milk to 160°F (70°C).
2. Make purée: Blend strawberries into a smooth purée.
3. Whisk matcha: Dissolve 1 tsp matcha in 2 tbsp hot water until frothy.
4. Make aquafaba foam: In a chilled bowl, whisk aquafaba with pinch cream of tartar, lemon juice, maple syrup, and vanilla until stiff peaks form (about 5–7 minutes with an electric mixer).
5. Assemble base: Pour strawberry purée into the mug. Add hot soy milk and stir gently.
6. Top: Spoon aquafaba foam over the latte, then dust lightly with sifted matcha.
7. Doneness: Foam should hold soft peaks and not collapse. Latte should steam but not boil.
8. Serve immediately with fresh strawberry garnish.

How to Serve It

Serve in a ceramic mug to show the foam height. Garnish with a strawberry half and matcha dust. Pair with cinnamon toast or a vegan scone. Store leftover aquafaba in the fridge up to 3 days; whisk again before use. Make-ahead: whip foam just before serving for best texture.

4. Blended Strawberry Matcha Latte (Vegan Frappé)

PIN IT

This blended frappé turns creamy vegan strawberry matcha lattes into a chilly, spoonable treat. Frozen strawberries create bright color while oat milk keeps it smooth. It’s like dessert in a glass.

Flavor: icy strawberry burst, creamy oat base, subtle matcha bite. Ideal for summer or a sweet snack. You'll love it if you enjoy thick, shakeable drinks with texture.

Ingredients

• 1 cup (150 g) frozen strawberries
• 3/4 cup (180 ml) oat milk
• 1 tsp matcha powder
• 2 tbsp coconut yogurt (chilled)
• 1–2 tbsp maple syrup
• 1 cup ice cubes
• 2 tbsp aquafaba or coconut cream (optional for extra foam)
• Coconut whipped cream for topping
• Freeze-dried strawberry crumbs for garnish

Instructions

1. Prep: Measure ingredients and chill blender. Use frozen strawberries straight from freezer.
2. Blend matcha: In a small bowl, whisk 1 tsp matcha with 2 tbsp hot water until smooth.
3. Add to blender: Place frozen strawberries, oat milk, coconut yogurt, maple syrup, ice, and matcha in the blender.
4. Blend: Pulse then blend on high until thick and smooth, about 45–60 seconds.
5. Adjust: Taste and add more syrup if needed. If too thick, add 2 tbsp oat milk.
6. Top: Pour into a chilled glass and top with coconut whipped cream and freeze-dried crumbs.
7. Doneness: Should be scoopable but drinkable with a thick straw.
8. Serve immediately to preserve texture.

How to Serve It

Serve in a wide mason jar with a wide straw or spoon. Garnish with coconut whip and crumble. Pair with vegan lemon bars or granola cookies. Store leftovers in the freezer for up to 1 week and re-blend briefly. Make-ahead: keep base components prepped and blend fresh.

5. Warm Cardamom Strawberry Matcha Latte (Spiced)

PIN IT

This spiced version adds warm cardamom and cinnamon to creamy vegan strawberry matcha lattes. The spices deepen the flavor and make each sip comforting. It’s great on cool mornings.

Flavor: warm spice, sweet strawberry, vegetal matcha. Perfect for cozy breakfasts or quiet evenings. You’ll appreciate the fragrant steam and subtle heat.

Ingredients

• 1 cup (240 ml) almond milk, heated to 160°F (70°C)
• 3 tbsp strawberry compote (see note)
• 1 tsp matcha powder
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 2 tsp maple syrup
• 1 tsp coconut cream
• 1/2 tsp vanilla extract
• Crushed pistachios for garnish

Instructions

1. Make compote: In a small saucepan, combine 1/2 cup chopped strawberries and 1 tbsp maple syrup. Simmer over medium heat for 6–8 minutes until jammy. Cool slightly.
2. Prep: Heat almond milk to 160°F (70°C).
3. Matcha: Whisk 1 tsp matcha with 2 tbsp hot water until smooth.
4. Spice milk: Stir cardamom, cinnamon, coconut cream, and vanilla into warm almond milk.
5. Combine: Spoon 3 tbsp strawberry compote into mug. Pour spiced milk over top.
6. Add matcha: Gently pour whisked matcha to create a layered look.
7. Taste and adjust: Add more maple syrup if you like sweeter.
8. Doneness: Milk should be steaming, and compote should be thick and glossy.
9. Rest: Let cool for 2 minutes before sipping to avoid scalding.

How to Serve It

Serve in a ceramic mug with a cinnamon stick and crushed pistachios on top. Pair with spiced biscuits or cardamom toast. Store compote in the fridge up to 4 days. Make-ahead: prepare compote the day before and reheat gently before serving.

6. Vegan Strawberry Matcha Latte with Oat Milk Latte Art (Beginner-Friendly)

PIN IT

This beginner-friendly version focuses on silky oat milk that froths well for simple latte art. It’s an approachable way to make creamy vegan strawberry matcha lattes at home with pretty presentation.

Flavor: mild oat sweetness, clean matcha, gentle strawberry notes. Great for practicing latte art and weekday treats. You’ll love the texture and visual payoff.

Ingredients

• 1 cup (240 ml) barista oat milk, steamed to 150–160°F (65–70°C)
• 2 tbsp strawberry purée
• 1 tsp matcha powder
• 1–2 tsp maple syrup
• 1/2 tsp vanilla extract
• 1 tbsp coconut oil (melted)
• Small pinch of salt
• Extra froth for latte art

Instructions

1. Prep: Steam oat milk to 150–160°F (65–70°C) using a steam wand or heat and froth.
2. Make purée: Blend strawberries until smooth. Keep chilled.
3. Whisk matcha: Mix 1 tsp matcha with 2 tbsp warm water until smooth.
4. Combine base: Pour strawberry purée into cup and add maple syrup.
5. Pour milk: Slowly pour steamed oat milk into cup while holding back foam. Create a simple leaf or heart with steady wrist movement.
6. Add matcha: Spoon a small amount of matcha over foam for contrast or whisk it into milk before pouring.
7. Adjust: Taste and add more syrup if needed.
8. Doneness: Milk should be velvety, not frothy, for best art.
9. Rest: Let sit 1 minute to settle before serving.

How to Serve It

Serve in a white cup to highlight latte art contrast. Garnish with a thin strawberry slice on the rim. Pair with a buttery vegan croissant. Store leftover steamed milk up to 4 hours in fridge. Make-ahead: pre-puree strawberries and keep chilled.

7. Decadent Creamy Vegan Strawberry Matcha Latte with Coconut Whip

PIN IT

This decadent version stacks coconut whip on top for a dessert-like drink. The coconut whip adds richness, while matcha cuts through with a subtle bitterness. It’s fun for celebrations or treat-yourself moments.

Flavor: rich coconut, sweet strawberry, grassy matcha. Best as an afternoon indulgence or party drink. The aroma is tropical and sweet.

Ingredients

• 1 cup (240 ml) oat milk, chilled
• 3 tbsp strawberry syrup (homemade or store-bought)
• 1 tsp matcha powder
• 3 tbsp coconut cream, chilled
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Ice cubes (as needed)
• Fresh strawberry halves and matcha dust for garnish
• Optional: 1 tbsp aquafaba for stiffer coconut whip

Instructions

1. Make coconut whip: Chill coconut cream and bowl. Whip 3 tbsp coconut cream with powdered sugar and vanilla until fluffy, about 2–3 minutes.
2. Prep: Whisk 1 tsp matcha with 2 tbsp hot water until smooth.
3. Build base: Add strawberry syrup to glass. Fill with ice cubes.
4. Pour milk: Pour chilled oat milk over ice and stir.
5. Add matcha: Slowly layer matcha over the top or swirl through.
6. Top: Spoon coconut whip on top. Dust with matcha and add strawberry halves.
7. Doneness: Whip should hold shape; drink should be cold.
8. Serve immediately to keep coconut whip firm.

How to Serve It

Serve in a tall clear glass to showcase the layers. Garnish with strawberry halves and a matcha dusting. Pair with vegan chocolate truffles or coconut macaroons. Store coconut whip in fridge up to 48 hours. Make-ahead: prepare coconut whip and strawberry syrup a day ahead.

8. Low-Sugar Vegan Strawberry Matcha Latte (Using Stevia)

PIN IT

This low-sugar option uses stevia to keep sweetness minimal while preserving creamy texture. It’s a lighter take on creamy vegan strawberry matcha lattes without losing flavor.

Flavor: subtle strawberry, clean matcha, light creaminess. Perfect if you reduce sugar intake. The aroma is fresh with a mild sweet note.

Ingredients

• 1 cup (240 ml) unsweetened almond milk, chilled
• 2 tbsp strawberry purée
• 1 tsp matcha powder
• 1/4 tsp liquid stevia (or to taste)
• 1 tbsp coconut cream
• 1/2 tsp vanilla extract
• Ice (for iced) or heat milk to 150°F (65°C) for hot
• Lemon zest for garnish (optional)
• Pinch of salt

Instructions

1. Prep: Heat milk to 150°F (65°C) for hot or chill for iced.
2. Purée strawberries into a smooth consistency.
3. Whisk matcha: Mix 1 tsp matcha with 2 tbsp hot water.
4. Combine: In a glass, stir strawberry purée, coconut cream, vanilla, and stevia.
5. Add milk: Pour milk over mixture and stir to combine.
6. Add matcha: Drizzle matcha on top or whisk into the drink.
7. Taste: Adjust stevia by drops until desired sweetness is reached.
8. Doneness: Drink should taste balanced, not overly sweet.
9. Resting: For best flavor, chill 10 minutes if iced.

How to Serve It

Serve in a tall glass with lemon zest garnish for brightness. Pair with plain walnuts or a green salad for balance. Store leftover in fridge up to 24 hours. Make-ahead: keep strawberry purée and matcha separate to preserve freshness.

9. Baked Strawberry Matcha Latte Custard (Vegan Dessert Latte)

PIN IT

This playful, spoonable twist turns your latte into a baked custard. It keeps the creamy vegan strawberry matcha lattes theme but as a dessert. Silky custard uses cornstarch and plant milk for richness.

Flavor: custardy strawberry sweetness with a matcha finish. Perfect after dinner or as a teatime treat. The texture is silky and spoonable.

Ingredients

• 1 1/4 cups (300 ml) soy milk
• 1/2 cup (120 g) strawberry purée
• 2 tbsp cornstarch
• 3 tbsp maple syrup
• 1 tsp matcha powder
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt
• Fresh strawberries for garnish
• Optional: 1 tbsp coconut cream for silkiness

Instructions

1. Prep: Preheat oven to 325°F (163°C) and place ramekins in a baking dish.
2. Make mix: In a saucepan, whisk soy milk, strawberry purée, cornstarch, and maple syrup until smooth.
3. Heat: Cook over medium-low, whisking constantly until mixture thickens and coats the back of a spoon, about 6–8 minutes.
4. Add flavors: Remove from heat and stir in lemon juice, vanilla, salt, and coconut cream.
5. Whisk matcha: Dissolve 1 tsp matcha in 1 tbsp warm water and whisk into mixture.
6. Fill ramekins: Pour custard into ramekins and cover each with foil.
7. Bake: Pour hot water into baking dish to reach halfway up ramekins. Bake 30 minutes until slightly set; centers should jiggle slightly.
8. Cool: Remove from water bath and cool to room temperature. Chill 2 hours in fridge.
9. Doneness: Custard is done when edges are set and center is slightly jiggly.
10. Serve chilled with fresh strawberries.

How to Serve It

Serve in ramekins with sliced strawberries and a light dusting of matcha. Pair with shortbread or tea. Store in fridge up to 3 days. Make-ahead: bake a day ahead and chill overnight for best texture.

10. Strawberry Matcha Latte with Almond Butter (Protein Boost)

PIN IT

Add almond butter for a nutty protein boost to your creamy vegan strawberry matcha lattes. This version is great post-workout or as a hearty snack. The almond adds body and a pleasant roast note.

Flavor: nutty almond, sweet strawberry, grassy matcha. Good for active days or breakfast. The texture is thicker and more satisfying.

Ingredients

• 1 cup (240 ml) soy or oat milk, heated to 150°F (65°C)
• 2 tbsp strawberry purée
• 1 tsp matcha powder
• 1 tbsp smooth almond butter
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt
• Crushed almonds for garnish
• Optional: 1 scoop vegan protein powder

Instructions

1. Prep: Heat milk to 150°F (65°C).
2. Blend almond base: In a small blender or jar, combine almond butter, maple syrup, and a few tablespoons of warm milk. Blend until smooth.
3. Add remaining milk and heat if needed.
4. Whisk matcha: Mix 1 tsp matcha with 2 tbsp hot water.
5. Combine: Add strawberry purée to mug, pour in almond-milk mix, and stir.
6. Add matcha: Pour matcha slowly on top or whisk in.
7. Taste and adjust: Add protein powder if desired; blend briefly to combine.
8. Doneness: Should be smooth and slightly thickened from almond butter.
9. Rest: Let sit 1 minute before sipping.

How to Serve It

Serve warm in a mug with crushed almonds and a drizzle of almond butter. Pair with a banana or granola bar. Store leftover almond-milk mix in fridge up to 24 hours. Make-ahead: mix almond butter and milk the night before and reheat.

11. Floral Rose Strawberry Matcha Latte (Garnished with Edible Roses)

PIN IT

This floral version adds rose water to creamy vegan strawberry matcha lattes for a perfumed finish. Rose pairs with strawberry beautifully and makes this drink feel special and delicate.

Flavor: fragrant rose, bright strawberry, vegetal matcha. Lovely for brunches or bridal showers. The aroma is floral and inviting.

Ingredients

• 1 cup (240 ml) oat milk, steamed to 150–160°F (65–70°C)
• 3 tbsp strawberry purée
• 1 tsp matcha powder
• 1/2 tsp rose water (do not overdo)
• 1–2 tsp agave syrup
• 1 tsp vanilla extract
• Edible rose petals and freeze-dried strawberry flakes for garnish
• Pinch of cardamom (optional)

Instructions

1. Prep: Steam oat milk to 150–160°F (65–70°C).
2. Make purée: Blend strawberries until smooth.
3. Whisk matcha: Dissolve 1 tsp matcha in 2 tbsp hot water.
4. Combine base: In cup, mix strawberry purée with agave and vanilla.
5. Add milk: Pour steamed oat milk into cup and stir.
6. Add rose: Stir in 1/2 tsp rose water and a pinch of cardamom if using.
7. Top: Spoon a few edible rose petals on the surface and sprinkle freeze-dried flakes.
8. Doneness: Aroma should be floral but not overpowering.
9. Rest 1 minute before serving.

How to Serve It

Serve in a delicate porcelain cup with floating rose petals. Pair with shortbread or macaroons. Store leftover purée and milk separately for up to 24 hours. Make-ahead: dust with rose petals just before serving to keep them fresh.

12. Orange-Strawberry Matcha Latte (Citrus Twist)

PIN IT

This citrus twist brightens creamy vegan strawberry matcha lattes with orange zest and juice. The orange adds brightness and cuts through sweetness, creating a lively balance.

Flavor: citrusy orange, sweet strawberry, subtle matcha. Great for brunch or afternoon pick-me-ups. The scent is bright and zesty.

Ingredients

• 1 cup (240 ml) almond milk, chilled or heated to 150°F (65°C)
• 3 tbsp strawberry purée
• 1 tsp matcha powder
• 1 tbsp fresh orange juice
• 1 tsp orange zest
• 1–2 tsp maple syrup
• 1/2 tsp vanilla extract
• Ice cubes (for iced) or heat for hot
• Orange twist and strawberry slice for garnish

Instructions

1. Prep: Heat milk to 150°F (65°C) for hot, or chill for iced.
2. Make purée: Blend strawberries into smooth purée.
3. Mix matcha: Whisk 1 tsp matcha with 2 tbsp hot water.
4. Combine: Stir strawberry purée, orange juice, zest, maple syrup, and vanilla in the glass.
5. Add milk: Pour milk over mixture slowly. For iced, add ice first.
6. Add matcha: Drizzle matcha on top or whisk into milk for uniform color.
7. Taste: Adjust sweetness with more maple syrup.
8. Doneness: Orange flavor should be bright and balanced with strawberry.
9. Rest a minute for flavors to meld.

How to Serve It

Serve with an orange twist and strawberry slice for a cheerful look. Pair with citrus pastries or coconut yogurt parfait. Store leftover orange-strawberry mix in fridge up to 24 hours. Make-ahead: zest and juice oranges earlier to save time.

These 12 creamy vegan strawberry matcha lattes give you a full range of ways to enjoy the bright combo of strawberry and matcha. You’ve got quick weekday sips, chilled frappés, dessert custards, and party-worthy topped drinks. Try a few variations to see which texture and sweetness you prefer, and pin the ones you love for later.

Which version will you try first — a frothy classic, a blended frappé, or a dessert custard? Share your favorite with friends or make a tasting flight for a cozy weekend. Save this pin so you can come back when strawberry season arrives or when you want a colorful, creamy treat.