I had an unbelievable response to my recent updated recipe for Instant pot vegetable biryani, but the question in most of the reader's minds was how to prepare the perfect accompaniment of biryani.
And that is what I share with you today with the Vegan Raita recipe.
Nothing soothes the taste buds after a spicy meal like a raita does.
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WIth crunchy chopped vegetables in a yogurt base, this Indian yogurt sauce brings the cooling effect you need from spicy foods.
And I bring the vegan version of this gem in Indian cuisine. This simple recipe will rival the raita from any Indian restaurant.
After all, real flavor need not have an expensive price tag. With a few main ingredients and a good replacement for plain yogurt, you can prepare the best tasting, nutritious, and vegan raita in your kitchen! Give it a try today!
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Why this recipe works
This vegan raita recipe is so versatile and easy to make. It only takes a few minutes to whip up, and it's the perfect way to cool down a spicy meal.
The combination of refreshing cucumber, cooling mint, and creamy cashew yogurt makes for a raita that is out-of-this-world delicious.
Trust me, you're going to want to put this vegan raita on everything!
This cucumber raita recipe is vegan, gluten-free, and can easily be made nut-free by substituting cashew yogurt for another plant-based yogurt.
It's the perfect recipe for entertaining because it can be made ahead of time and will stay fresh in the fridge for up to a week.
Serve it as a dip with naan bread or pappad, or enjoy it as a side dish with your favorite Indian meal. No matter how you enjoy it, I know you're going to love this vegan raita recipe!
Ingredients notes
Cashew yogurt: You can find cashew yogurt at most health food stores, or you can make your own by blending cashews with water. Or use my homemade coconut milk yogurt recipe.
Cucumber: We like to use English medium cucumber for this recipe because it has fewer seeds than other types and has a more delicate flavor. However, any type of cucumber will work.
Mint: This is one ingredient you cannot miss. Fresh mint leaves are the best way, but if you do not have fresh leaves, you can use dried mint leaves instead. Other fresh herbs can also be added in moderation if you prefer so.
Spice: I used mustard seeds, cumin seeds, and red chilies for tadka. You can use any combination of spices that you like.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Wash and peel the cucumber. Grate the cucumber using the large holes of a box grater or a food processor fitted with the shredding attachment. or chop them as shown in the video or picture.
Finely chop the mint leaves.
In a small mixing bowl, combine the grated cucumber, chopped mint, cashew yogurt, and salt. Mix well.
For tadka, heat oil in a small pan over medium heat. Add the mustard seeds and cumin seeds and fry until they start to splutter. Add the red chilies and fry for a few seconds more. Pour the tadka over the raita and mix well.
Serve immediately or refrigerate for later. Enjoy this raita for biryani and pulao!
Recipe FAQ
Yes, vegan raita is a healthy condiment. It's made with fresh vegetables in a cashew yogurt base.
Yes, you can make this raita ahead of time. Just store it in an airtight container in the fridge and it will stay fresh for up to a week.
There are so many ways to enjoy vegan raita! I love to serve it with Indian food like biryani, pulao, and spicy curries.
But it's also great as a dip for veggies or crackers, or as a replacement for sour cream. The possibilities are endless!
Expert tips
- For thinner raita, add water.
- You could substitute cumin seeds with cumin powder.
- If you want spicier raita, add green chilies or Indian red chili powder.
- Add finely chopped red onions for a more traditional raita.
- If you don't have cashew yogurt, you can use vegan coconut yogurt or any other vegan yogurt.
- The best way to chop mint leaves is to stack them, roll them up, and then slice them thinly. This will prevent the mint leaves from bruising.
- Garnish with fresh cilantro (chopped) and fresh ginger if you prefer the additional flavor.
- You can add lemon juice to taste if you like.
- Add cayenne pepper for a little bit of heat.
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📖 Recipe
Vegan Raita For Biryani
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cucumber (American) - or 2 ½ cup finely chopped
- 2 cups vegan yogurt (i used cashew yogurt)
- 1 teaspoon Himalayan/ pink salt
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 dry red chilies - halved
- 2 teaspoon olive oil
- 5-6 mint leaves
- 1 tbsp chopped cilantro
Instructions
- Wash and peel the cucumber. Grate the cucumber using the large holes of a box grater or a food processor fitted with the shredding attachment. or chop them as shown in the video.1 cucumber (American)
- Finely chop the mint leaves.5-6 mint leaves
- In a small mixing bowl, combine the grated cucumber, chopped mint, cashew yogurt, and salt. Mix well.2 cups vegan yogurt (i used cashew yogurt), 1 teaspoon Himalayan/ pink salt
Prepare tadka/seasoning
- For tadka, heat oil in a small pan over medium heat. Add the mustard seeds and cumin seeds and fry until they start to splutter. Add the red chilies and fry for a few seconds more. Pour the tadka over the raita and mix well.1 teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 teaspoon olive oil, 2 dry red chilies
- Garnish with cilantro and serve immediately or refrigerate for later. Enjoy!1 tablespoon chopped cilantro
Video
Notes
- For thinner raita, add water.
- You could substitute cumin seeds with cumin powder.
- If you want spicier raita, add green chilies or Indian red chili powder.
- Add finely chopped red onions for a more traditional raita.
- If you don't have cashew yogurt, you can use vegan coconut yogurt or any other vegan yogurt.
- The best way to chop mint leaves is to stack them, roll them up, and then slice them thinly. This will prevent the mint leaves from bruising.
- Garnish with fresh cilantro (chopped) and fresh ginger if you prefer the additional flavor.
- You can add lemon juice to taste if you like.
- Add cayenne pepper for a little bit of heat.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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