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    Home » Recipes » Dips, Spreads, Sauces

    Published: Mar 25, 2020 · Modified: Oct 23, 2024 by joskitchenlarder · 7 Comments. · This post may contain affiliate links ·

    Cucumber Raita (Dairy-Free, Vegan)

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    Yogurt sauce in a bowl.

    Cucumber Raita - perfect accompaniment to any curry. Quick & easy to make, refreshing, cooling & delicious, this Indian cucumber yogurt sauce or dip recipe is vegan too!

    Bowl of cucumber raita garnished with coriander.

    This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. Thanks in advance! 

    If, like me, you love your curries, then you will be well familiar with raita. Just a drizzle of this wonderfully cooling cucumber yogurt sauce will gently balance the heat of your dish.

    Alternatively, if served as a side dish to have separately, it will act as a refreshing and palate cleansing addition to your feast.

    Close up of raita sauce in a bowl.

    What is raita?

    Raita is a simple yogurt based sauce, dip or a side dish very popular in Indian cuisine. Most popular raita is that with added cucumber and mint. I decided to swap mint for coriander but feel free to pick what you fancy or even use both.

    Some raita recipes out there call for addition of spices like ground cumin, garam masala or even some freshly grated ginger to be mixed into the yogurt. I decided to keep my recipe nice, simple and heat free and give you an option of garnishing it with some spices for that extra touch instead.

    Yogurt, vinegar, salt, chopped coriander & grated cucumber.

    Ingredients for vegan cucumber raita

    Plain, low sugar or unsweetened, plant based yogurt is the base and flavour carrier for our raita. There are lots of different ones on the market so I would simply choose your favourite and the one that is most neutral in flavour (unless you don't mind if it's not). I mostly use Alpro Plain Soya Yogurt for its all-round versatility (not sponsored).

    Another main ingredients is of course cucumber. Any cucumber will do here and no there is no reason to peel or even de-seed it. One thing I would highly recommend doing though, once you've grated your cucumber, is to squeeze as much moisture out of it as possible. Simply pop it on a sieve* over the sink and squeeze with your hand. You can even sprinkle it with a bit of salt, leave it for a few minutes and then squeeze as salt will help to draw the moisture out.

    Fresh herbs are another important element of your raita sauce. I've used fresh coriander but you could use mint instead or even mixture of both.

    I do like my cucumber raita on a tangy side hence added apple cider vinegar* which you can substitute with some lemon juice or leave out altogether for more mellow and gentle flavour.

    Traditional raita might be finished sprinkled with lightly toasted cumin seeds*, touch of cayenne pepper* or simply left plain and garnished with some more fresh herbs.

    Grated cucumber on a sieve.

    How long does cucumber raita last in the fridge?

    Leftover raita can be stored covered in a fridge for 2-3 days. If it thickens or separates, simply give it a mix with a spoon and it will be good to go again.

    Raita is not suitable for freezing.

    Cucumber raita in a bowl on a bamboo board.

    What to serve Cucumber Raita with?

    This simple yogurt sauce is super versatile and works really well with large variety of dishes - Indian curries and any Middle Eastern cuisine in particular.

    Try it as a dip to go with my Easy Flatbread or Naan Bread (no yeast required for either of those recipes).

    Drizzle it over any curry for that refreshing and cooling effect. I've got few delicious and family friendly curries on the blog both vegan and non vegan ones for you to choose from:

    Chickpea and Spinach Curry

    Tarka Dhal with Spinach (Vegan)

    Easy Cauliflower & Lentil Curry (Vegan)

    Celeriac & Chard Vegetable Curry (Vegan)

    Easy Butter Chicken Curry

    Chicken Tikka Masala

    Similar to my Greek Tzatziki sauce, this cucumber raita pairs well with my Easy Chickpea & Carrot Falafel Burgers, Baked Beetroot Falafel and Vegan Vegetable Fritters or (if you are a carnivore) these Easy Lamb Kofta Meatballs or BBQ Pulled Pork.

    Bowl of dhal with raita drizzle with rice & raita on the side.

    How do you make cucumber raita?

    • In a medium bowl mix together plant based yogurt, grated cucumber and chopped coriander.
    • Add teaspoon of apple cider vinegar or lemon juice (if using) and give it all a good mix.
    • Season to taste with salt and serve garnished with fresh herbs, toasted cumin seeds or a sprinkle of cayenne pepper.
    Adding vinegar to a bowl of yogurt sauce.
    Adding sauce to Indian yogurt sauce.

    📋 Recipe

    Bowl of cucumber raita garnished with coriander.
    Print Pin
    5 from 6 votes

    Cucumber Raita (Dairy-Free, Vegan)

    Cucumber Raita – perfect accompaniment to any curry. Quick & easy to make, refreshing, cooling & delicious, this Indian cucumber yogurt sauce or dip recipe is vegan too!
    Course Condiment, Dip, Sauce, Side Dish
    Cuisine fusion, Indian
    Keyword cucumber raita, vegan recipe
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 6 servings
    Calories 19kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 150 g Plain Plant Based Yogurt of your choice. I use Alpro Plain Soya Yogurt. see notes
    • 100 g cucumber (skin on, grated) see notes
    • 3 tablespoon chopped fresh coriander, mint or mixture of both
    • 1 teaspoon apple cider vinegar or lemon juice optional
    • salt to taste
    • toasted cumin seeds or cayenne pepper to garnish optional

    Instructions

    • In a medium bowl mix together plant based yogurt, grated cucumber and chopped coriander.
    • Add teaspoon of apple cider vinegar or lemon juice (if using) and give it all a good mix.
    • Season to taste with salt and serve garnished with fresh herbs, toasted cumin seeds or a sprinkle of cayenne pepper.

    Notes

    • Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a guideline only.
    • Plain, low sugar or unsweetened, plant based yogurt is the base and flavour carrier for our raita. Choose your favourite and the one that is most neutral in flavour (unless you don’t mind if it’s not).
    • I don't peel or de-seed the cucumber but squeeze as much water out of it as I can. Simply pop it on a sieve over the sink and squeeze with your hand. You can even sprinkle it with a bit of salt, leave it for a few minutes and then squeeze as salt will help to draw the moisture out.
    • If you like your raita really tangy then do not skip apple cider vinegar or lemon juice.
    • Store in a fridge, well covered for up to 3 days. If it thickens and separates simply give it a good mix with a spoon and it will be good to go. 

    Nutrition

    Nutrition Facts
    Cucumber Raita (Dairy-Free, Vegan)
    Amount Per Serving
    Calories 19 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Sodium 4mg0%
    Potassium 23mg1%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 25IU1%
    Vitamin C 4mg5%
    Calcium 35mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Yogurt sauce in a bowl.

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    Reader Interactions

    Comments

      5 from 6 votes (2 ratings without comment)

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    1. Michelle Rolfe says

      April 02, 2020 at 11:43 am

      5 stars
      Great recipe, works so well with so many dishes. Thanks for linking up to #CookBlogShare. Michelle

      Reply
    2. Eb Gargano says

      March 30, 2020 at 5:27 pm

      5 stars
      LOVE cucumber raita. I have it with everything! Tagines, curries, souvlaki... Eb x

      Reply
      • joskitchenlarder says

        March 30, 2020 at 8:07 pm

        Absolutely! It's definitely not just for curries. 🙂 x

        Reply
    3. Monika Dabrowski says

      March 30, 2020 at 7:48 am

      5 stars
      This is delicious and easy to make, perfect for the times we are living in as not too many ingredients required. I am always running out of ingredients these days!

      Reply
      • joskitchenlarder says

        March 30, 2020 at 8:06 pm

        Thanks Monika! This one is definitely perfect in current climate especially as fresh produce like cucumber and herbs seem to be available in abundance which is great!

        Reply
    4. Corina Blum says

      March 26, 2020 at 11:27 am

      5 stars
      It looks delicious! I love making raita to go with a curry or just when we are having an easy meal with dips and bread.

      Reply
      • joskitchenlarder says

        March 30, 2020 at 8:03 pm

        Thank you Corina! It's such a versatile little dip isn't it.

        Reply

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