Vegan Raita

Vegan raita is a delicious Indian sauce made with plant-based yogurt and fresh cucumber. It's a very refreshing dip and the perfect accompaniment for spicy curries.

Raita is a fresh, slightly spicy sauce with a creamy yogurt base that's often served as a side with Indian meals. Besides being extra tasty, raita also helps to balance out spicy dishes.

This vegan cucumber raita is made with coconut yogurt for a delicious plant-based version of the classic sauce. It tastes just like the original, even though it's completely dairy-free.

Raita is the perfect accompaniment to any spicy dish. It's a great side to serve with this vegetable biryani or as a dip for these crispy tofu bites.

Why you'll love this vegan raita

• It's a refreshing sauce that's super easy to make in just 5 minutes.
• You can make it with your favorite thick plant-based yogurt.
• Raita is the perfect accompaniment to any spicy Indian dish.

Ingredients and substitutions

Coconut yogurt - The secret to making good vegan raita is to choose a thick unsweetened yogurt - coconut yogurt, cashew yogurt and soy yogurt are all excellent choices.

Don't go for a thin, watery yogurt because the consistency of the raita will be off.

Cucumber - Peeling the cucumbers is optional - I personally like the color of the peel in raita. You can either grate the cucumber or dice it finely with a sharp knife.

Ginger - Freshly grated ginger is perfect in raita.

Garlic - Use a garlic press to mince the fresh garlic. It's always best to use fresh garlic and ginger in raita instead of a shop-bought paste.

Ground cumin - Cumin is the traditional spice used for making raita. You can simply use ground cumin or toast some cumin seeds and then use a mortar and pestle to crush them.

Lime juice - This is optional, but I highly recommend it because it adds extra brightness to this raita recipe.

Fresh cilantro - Fresh cilantro is a must in raita because it infuses the sauce with a bright, zesty flavor. Fresh mint is often added to raita, so you can make the sauce with a mix of freshly chopped cilantro and mint.

How to make coconut yogurt raita

Grate the cucumber and squeeze it lightly to remove most of the liquid.

Mix all ingredients in a bowl, adjust the seasoning to taste and serve sprinkled with some garam masala if you like.

Recipe notes and tips for vegan raita

• This vegan raita will keep well for up to 3 days in the fridge in an airtight container.
• Even though it might be tempting, don't add too much ground cumin or garam masala to raita. You want the sauce to be only slightly flavored and spicy.
• Even though there are some similarities between raita and Greek tzatziki, keep in mind that raita is often much thinner than tzatziki.

If you liked this vegan raita recipe, you might also like some of my other easy vegan Indian recipes:

• Vegan Chickpea and Lentil Curry
• Easy Jeera Rice (Cumin Rice)
• Vegan Tofu Tikka Masala
• Easy Vegan Butter Chicken
• Creamy Chana Masala

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