Unleash Your Culinary Creativity with this Irresistible Vegan Raita Recipe.

Irresistible Vegan Raita Recipe

Vegan raita is a dairy-free version of the traditional Indian yogurt-based condiment. It's a refreshing and tangy side dish that pairs well with spicy curries, biryanis, or can be enjoyed as a cooling dip. Instead of using dairy yogurt, vegan raita is made using plant-based alternatives such as coconut yogurt, almond yogurt, or cashew yogurt. 

Read also: Vegan Samosas Done Right: Tips and Tricks from Indian Vegan Experiment.

Here's A Simple Recipe For Vegan Raita:


  • 1 cup plant-based yogurt (coconut, almond, or cashew yogurt)
  • 1 small cucumber, peeled and finely chopped
  • 1 small tomato, seeds removed and finely chopped
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh coriander leaves
  • 1/2 teaspoon roasted cumin powder
  • 1/4 teaspoon black salt (optional)
  • Salt to taste


1. In a mixing bowl, add the plant-based yogurt and whisk it until smooth.

2. Add the finely chopped cucumber, tomato, mint leaves, and coriander leaves to the yogurt.

3. Sprinkle roasted cumin powder, black salt (if using), and salt to taste.

4. Mix everything well until all the ingredients are combined.

5. Taste and adjust the seasoning if needed.

6. Cover the bowl and refrigerate the raita for at least 30 minutes to allow the flavors to meld together.

7. Before serving, give the raita a quick stir. You can garnish it with a sprinkle of cumin powder or fresh herbs if desired.

8. Serve the vegan raita chilled as a side dish or dip alongside your favorite Indian dishes.

Note: You can customize the raita by adding other ingredients like grated carrots, finely chopped onions, or roasted peanuts for added crunch and flavor. Feel free to experiment and adjust the ingredients according to your taste preferences.

Find more vegan recipes from our Plant-Based Recipe Cookbook. 

Read also: Calories in Seitan: The Perfect Addition to Your Vegan Diet. 

Read also: Must Try Vegan Recipes: Tuscan Kale and White Bean Soup with Garlic Parmesan Croûtons. 

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