Vegan Raita For Biryani

5 from 14 votes

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.

Prep Time10

Cook Time2

Total Time12

Course: Sauce, Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Soy free

Difficulty: Easy

Servings:

Calories: 90kcal

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

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

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.