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vegan raita in a white bowl on a wooden cutting board

Vegan Raita (Indian Cucumber Yogurt Sauce)

  • Author: Verna
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Sauces & Dressings
  • Cuisine: Indian

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.


Scale

Ingredients

  • 3/4 cup vegan yogurt, plain unsweetened
  • 1/4 cup vegan sour cream, or substitute more vegan yogurt
  • 3/41 cup grated cucumber, seeded ( approximately 1/2 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 1/4 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon onion powder
  • 1/41/2 teaspoon salt

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!

Keywords: vegan raita, Indian yoghurt sauce, cucumber and mint, easy, refreshing, fresh herbs, cucumber raita,