Vegan Cucumber Raita
This creamy vegan raita is refreshing, tangy, and easy to make in under 10 minutes with just a few simple ingredients!
This vegan raita recipe is the perfect creamy and refreshing sauce or dip to add to any curry, salad, or snack. It’s an easy and quick recipe and is completely dairy-free.
Looking to make this vegan raita? Pair this yogurt with my chickpea and beets salad recipe.
What is a raita?
A raita is a yogurt-based traditional Indian condiment or side dish often paired with curries or flatbreads. Raitas are typically refreshing and cooling which is a nice contrast to the spices in Indian cuisine. They are similar to the a Greek tzatziki!
Raitas come in various forms of flavors but they are typically created with raw vegetables, fruits, spices, and herbs.
Key ingredients to make a vegan cucumber raita
- Plain Vegan Yogurt – While most home cooks just use greek yogurt, raita is typically used with some form of full-fat yogurt. This recipe is made with cashew yogurt which keeps the recipe plant-based and dairy-free. I’ve had success with the Forager Project Cashew and Coconut Yogurt as well as the Trader Joe’s Organic Creamy Cashew Yogurt. You can use any type of vegan yogurt or make your own! Make sure to pick a plain and unsweetened flavor as we’ll be adding our own spices.
- Apple Cider Vinegar – I typically find the flavors of greek yogurt to be more acidic. Adding a splash of apple cider vinegar or lemon helps mimic the flavors of a greek yogurt while keeping it dairy-free.
- Spices & Herbs – My recipe uses cumin, garam masala, and fresh cilantro but you can add your own variations such as curry powder, chaat masala, jeera powder, chili powder, onion powder – the possibilities are endless!
Vegan Cucumber Raita
Ingredients
Method
- Dice the herbs and vegetables. Finely dice the cucumbers and mince the cilantro leaves.
- Mix together. In a small mixing bowl, mix together the vegan yogurt, apple cider vinegar, diced cucumbers, minced cilantro, salt, cumin powder, and garam masala powder.
