Vegan Raita (Indian Yogurt Dip)
Vegan Raita is a refreshing and herbaceous Indian yogurt dip made with plant-based yogurt. It works perfectly as a cooling side for spicy curries or as a light dip for naan and fresh vegetables.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 4
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
- 1/4 tsp kosher salt (plus more to taste)
Instructions
- Grate the cucumber: Use a box grater to grate the cucumber finely.
- 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.
- 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.
- Combine well: Mix thoroughly and adjust seasoning to taste.
- Store: Transfer to an airtight container and refrigerate for 2–3 days.
Serving Tip: Serve chilled alongside curries, rice dishes, or as a dip for naan and raw vegetables.