Vegan Raita (Indian Cucumber Yogurt Sauce)

Raita is an Indian yogurt sauce with cucumber and mint. My Vegan Raita is made with dairy free yogurt. It is a super simple vegan yogurt sauce and the perfect cooling condiment to serve with curry.

If you’ve eaten at an Indian restaurant then you’ve most likely encounter Raita. This refreshing Indian yogurt dish is made with just a few ingredients and is served along side spicy Indian curries to help temper the heat. It takes minutes to make!

It is infused with Indian spices and fresh herbs like mint and cilantro. It’s creamy, tangy, refreshing and super delicious! It’s a staple in Indian cuisine.

I serve this vegan raita with most of my Indian curry dishes whether they’re spicy or not. I just love it!. It’s a healthy and super flavourful Indian condiment.

How to Make Vegan Raita:

This raita comes together super fast.  Seed and grate the cucumber and add to a bowl with the yogurt, fresh mint and cilantro, sour cream (if using), lemon juice, garlic and spices.

Mix everything together and refrigerate for at least 30 minutes or longer, so the flavours can develop. For full recipe ingredients and instructions see recipe card below.

Serve with your favourite Indian curry and my easy  naan bread, in wraps and sandwiches, or as tasty refreshing dip with veggies.

Ok let's make some Vegan Raita! You'll love it, it's:

tangy

easy

full of fresh herbs

gluten free

creamy

refreshing

perfect with your favourite Indian Curry

healthy

delicious

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

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Here's a few more Vegan Sauces & Dressings for you to enjoy:

Vegan Ranch Dressing
Best Vegan Burger Sauce

Vegan Raita (Indian Cucumber Yogurt Sauce)

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5 from 3 reviews

• Author: Verna
• Total Time: 10 minutes
• Yield: 6-8 servings 1x

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Description

Raita is an Indian yogurt sauce with cucumber and mint. My Vegan Raita is made with dairy free yogurt. It is a super simple vegan yogurt sauce and the perfect cooling condiment to serve with curry.

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Ingredients

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• ¾ cup vegan yogurt, plain unsweetened
• ¼ cup vegan sour cream, or substitute more vegan yogurt
• ¾ -1 cup grated cucumber, seeded ( approximately ½ medium English cucumber)
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon cilantro, finely chopped
• 1 small garlic clove, finely chopped or ¼ teaspoon granulated garlic
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon onion powder
• ¼ -½ teaspoon salt

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Instructions

1.  Seed and grate the cucumber and add to a bowl with the yogurt, fresh mint and cilantro, sour cream (if using), lemon juice, garlic and spices.
2. Mix everything together and refrigerate for at least 30 minutes or longer, so the flavours can develop.
3. Serve with my Easy Vegan Naan and your favourite Indian Curry or enjoy on sandwiches, wraps or as a dip with fresh veggies.

Notes

• Vegan Raita will keep in the fridge for 3-4 days
• prep time does not include refrigeration time
• stay tuned my Vegetable Chickpea curry is coming next!

• Prep Time: 10 minutes
• Category: Sauces & Dressings
• Cuisine: Indian