And that is what I share with you today with the Vegan Raita recipe. Nothing soothes the taste buds after a spicy meal like a raita does. WIth crunchy chopped vegetables in a yogurt base, this Indian yogurt sauce brings the cooling effect you need from spicy foods. I agree to be sent email.
And I bring the vegan version of this gem in Indian cuisine. This simple recipe will rival the raita from any Indian restaurant. After all, real flavor need not have an expensive price tag. With a few main ingredients and a good replacement for plain yogurt, you can prepare the best tasting, nutritious, and vegan raita in your kitchen! Give it a try today!
Why this recipe works
This vegan raita recipe is so versatile and easy to make. It only takes a few minutes to whip up, and it’s the perfect way to cool down a spicy meal. The combination of refreshing cucumber, cooling mint, and creamy cashew yogurt makes for a raita that is out-of-this-world delicious. Trust me, you’re going to want to put this vegan raita on everything! This cucumber raita recipe is vegan, gluten-free, and can easily be made nut-free by substituting cashew yogurt for another plant-based yogurt. It’s the perfect recipe for entertaining because it can be made ahead of time and will stay fresh in the fridge for up to a week. Serve it as a dip with naan bread or pappad, or enjoy it as a side dish with your favorite Indian meal. No matter how you enjoy it, I know you’re going to love this vegan raita recipe!
Ingredients notes
Instructions
Wash and peel the cucumber. Grate the cucumber using the large holes of a box grater or a food processor fitted with the shredding attachment. or chop them as shown in the video or picture. Cucumber: We like to use English medium cucumber for this recipe because it has fewer seeds than other types and has a more delicate flavor. However, any type of cucumber will work. Mint: This is one ingredient you cannot miss. Fresh mint leaves are the best way, but if you do not have fresh leaves, you can use dried mint leaves instead. Other fresh herbs can also be added in moderation if you prefer so. Spice: I used mustard seeds, cumin seeds, and red chilies for tadka. You can use any combination of spices that you like. Finely chop the mint leaves. In a small mixing bowl, combine the grated cucumber, chopped mint, cashew yogurt, and salt. Mix well. For tadka, heat oil in a small pan over medium heat. Add the mustard seeds and cumin seeds and fry until they start to splutter. Add the red chilies and fry for a few seconds more. Pour the tadka over the raita and mix well. Serve immediately or refrigerate for later. Enjoy this raita for biryani and pulao!
Expert tips
For thinner raita, add water.You could substitute cumin seeds with cumin powder.If you want spicier raita, add green chilies or Indian red chili powder.Add finely chopped red onions for a more traditional raita.If you don’t have cashew yogurt, you can use vegan coconut yogurt or any other vegan yogurt.The best way to chop mint leaves is to stack them, roll them up, and then slice them thinly. This will prevent the mint leaves from bruising.Garnish with fresh cilantro (chopped) and fresh ginger if you prefer the additional flavor.You can add lemon juice to taste if you like.Add cayenne pepper for a little bit of heat.
You might also like
Aloo Biryani - Instant PotInstant Pot Vegetable BiryaniCucumber DosaCucumber Walnut BreadCucumber Pineapple Smoothie
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
