Dairy-Free Low-Carb Cheese Tea

Dairy-Free Low-Carb Cheese Tea

Cheese tea recipe & content provided by Chef Vanessa Musi

I love innovation and exploring new food trends — and cheese tea is one of the hottest new drinks hitting Los Angeles. This creamy drink isn’t made from your traditional hard cheeses, but instead tops brewed tea with a sweet and salty cream cheese topping. This take on cheese tea is totally dairy-free, vegan, and paleo!

Related: 20 Creamy Matcha Latte Recipes for Vegan, Keto, and Paleo Diets

Cheese tea originated in east Asia, but has since become a new food trend in the United States. Think of it as a way of adding milk to your tea, but with a sweet, salty, and creamy flair. With a layer of tea at the bottom and a creamy cheese layer on top, cheese tea purists will tell you to skip the straw and drink it layered so you can taste both sides at the same time. This cheese tea recipe uses matcha at the base, but you can also try it with high-quality black or herbal teas like oolong or jasmine.

To fully capture the cheese tea flavor and keep this recipe dairy-free, you’ll need some time to prepare the components of this recipe. You can prepare any or all of the components ahead of time and assemble when you’re ready. Simply prepare a coconut condensed milk, whipped topping, and matcha, then assemble your cheese tea. Serve it with low-carb treats like lemon ginger donuts or chocolate muffins for a totally decadent afternoon snack.

This sweet and salty cheese tea recipe has all the amazing flavor and texture of regular cheese tea, all with no dairy or sugar. (Low-carb and vegan, too!)

Dairy-Free Low-Carb Cheese Tea

Start to Finish: 15 minutes (plus chilling time)

Tea base ingredients:

  • 3 organic green tea bags
  • 1 1/2 teaspoons ceremonial-grade matcha powder, or more to taste
  • 3 cups filtered water

Coconut condensed milk ingredients:

  • 1 cup coconut milk powder with no fillers or additives
  • 1/2 cup filtered water
  • 1/4 teaspoon vanilla extract
  • Pinch sea salt or Himalayan salt

“Cream cheese” topping ingredients:

  • 1/2 cup almond cream cheese (such as Kite Hill), softened
  • 1/4 cup coconut condensed milk (see ingredients above), room temperature
  • Generous pinch Maldon sea salt
  • 1/8 teaspoon powdered vanilla bean
  • 3-4 teaspoons powdered erythritol monk fruit blend, such as Lakanto (or more to taste)
  • 1/2 cup coconut whipped cream (see ingredients below)

Coconut whipped cream ingredients:

  • One 14-ounce can full-fat coconut milk (BPA-free), chilled overnight (preferably longer)


  1. Brew the tea base first. Brew tea bags with water according to package instructions. When tea has finished brewing, stir in matcha powder until incorporated. Chill the tea in the refrigerator until cold.
  2. Prepare condensed milk. Sift coconut milk powder into a stainless steel saucepan. Add remaining ingredients and whisk together. Cook gently on medium heat until thick, then transfer to a clean glass jar. Store up to one week in the fridge, saving 1/4 cup for the recipe.
  3. Whip up “cream cheese” topping. Whisk all ingredients in a bowl until very light and fluffy. You can also store in the fridge up to one day ahead, but soften it at room temperature before preparing cheese tea. (Otherwise it will sink!)
  4. Make coconut whipped cream. Carefully open the can of coconut milk and scoop out the hard coconut cream layer on top. Add to a mixing bowl and whip with a hand mixer or whisk until light and fluffy.
  5. Assemble cheese tea: Pour tea base over ice, leaving room in your glass for the remaining layers. Add a layer of cream cheese topping, then a layer of coconut whipped cream.
  6. Serve immediately.

Serves: 3

Nutritional Information (Per Serving):

  • Calories: 373
  • Protein: 6g
  • Total Carbs: 31.4g
  • Sugars: 3g
  • Sugar Alcohols: 15g
  • Net Carbs: 16.4g
  • Sodium: 428mg

Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity. Gums in cream cheese alternatives can be harsh on your stomach, so test your sensitivity to these additives and enjoy in moderation.

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