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!
Servings 6 servings
Calories 19kcal
Ingredients
- 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
Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg