Vegan Raita (Indian Yogurt Dip) 


Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

A refreshing and herbaceous Indian yogurt dip made vegan with plant-based yogurt. Perfect as a cooling side for spicy curries or a dip for naan and veggies.

Ingredients

  • 1/4 medium cucumber (unpeeled)

  • 1 cup unsweetened nondairy yogurt

  • 1 garlic clove, crushed

  • 1-inch piece fresh ginger, grated or finely minced

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup fresh mint leaves, chopped

  • Juice of 1/2 lime

  • 1/2 tsp ground cumin

  • 1/2 tsp garam masala

  • Pinch of cayenne pepper or Indian red chili powder (much spicier than regular chili powder)

  • 1/4 tsp kosher salt (plus more to taste)

Instructions

  1. Grate the cucumber using a box grater.

  2. Squeeze out excess water: Wrap the grated cucumber in paper towels or a clean dish towel and squeeze well to remove as much liquid as possible.

  3. Mix: Add the cucumber to a bowl with the nondairy yogurt. Stir in the garlic, ginger, cilantro, mint, lime juice, cumin, garam masala, cayenne, and salt.

  4. Combine well and adjust seasoning to taste.

  5. Store: Keep in an airtight container in the fridge for 2–3 days.