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Home » Recipes » Vegan Raita with Cucumber and Mint

Vegan Raita with Cucumber and Mint

Jul 18, 2022 by The Pesky Vegan | 4 Comments

6 shares
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Plant-Based Raita Pin

Welcome to vegan raita. A place where the cucumbers sing, the herbs are fresh, the spices are delicate, and everything is happily dairy-free.

Vegan Raita Dip with Yoghurt and Mint

This chilled-out cucumber dip features a glorious blend of plant-based yoghurt, toasted cumin seeds, zesty lime, and sweet mint for a vibrant side to help cool down that curry or drizzle over your favourite roasted veg.

Looking for more vegan recipes with cucumber? Check out this three-bean salad, Asian-style cucumber salad, cucumber stir-fry, or these vegan cucumber sandwiches.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Vegan Raita in Bowl with Spoon

Jump to:

  • What is raita? 👀
  • Which herbs work? 🌿
  • What you'll need 📋
  • Steps and photos 📷
  • Serving suggestions 🍽️
  • FAQ ❓
  • Variations and tips 🔀
  • Recipe 👨‍🍳

What is raita?

Raita is an Indian side dish traditionally made with yoghurt, raw or cooked vegetables or fruit, fresh herbs, and spices. It is intended to have a cooling effect that counters the heat of spicy dishes such as curries.

To make raita vegan, it's simply a case of swapping out the traditional dairy yoghurt for a plant-based alternative.

Raita v tzatziki

Raita is an Indian yoghurt dish that might feature different spices, fruits, and vegetables (with cucumber being just one option). Tzatziki is a Greek dish made with thicker yoghurt and almost always includes cucumber and fresh herbs.

Which herbs work?

I've used a vibrant combination of fresh mint and coriander. You could use just one of these, replace with another herb such as parsley or chives, or omit them altogether.

I've also made raita with dried mint, which worked pretty well in place of its fresh counterpart.

Close-Up of Fresh Mint and Coriander Leaves

What you'll need

This cucumber raita recipe combines fresh ingredients with subtle spices for a delicious dairy-free dip. You'll need:

  • Dairy-free yoghurt (I used a soy-based product)
  • Cucumber for flavour and freshness along with the lime
  • Spices in the form of toasted cumin seeds and garam masala
  • Fresh herbs (I used a combination of mint and coriander)
List of Ingredients to Make Cucumber Raita Vegan

How to make vegan raita with cucumber

Heat a pan on medium heat without any cooking oil, then add the cumin seeds and move the pan regularly.

After a minute or so, the seeds should start to gently brown and release their aroma. Turn off the heat and set aside in a bowl.

Cumin Seeds Toasting in Pan

Grate the cucumber and lightly squeeze over a sink to remove excess water. Add to a bowl with the cumin seeds.

Toasted Cumin Seeds and Grated Cucumber in Bowl

To the same bowl, add the yoghurt, lime juice, salt, garam masala, and chopped mint and/or coriander.

Recipe Process - Dairy-Free Raita Ingredients in Bowl Before Mixing

Mix well to combine. Adjust the flavours to taste, adding any extra lime, salt, or garam masala.

Serve and enjoy.

Process Shot - Vegan Raita Recipe after Combining Ingredients

Serving suggestions

Vegan raita provides a cooling side for curries such as tofu jalfrezi, chana masala, sweet potato dal, or aubergine curry – don't forget to include some pilau rice for good measure.

This cucumber dip also works well with baked potato wedges, drizzled over other veg such as roasted cauliflower, or alongside spinach couscous.

Cucumber Dip with Dairy-Free Yogurt Close-Up

Recipe FAQ

Which dairy-free yoghurt is best?

I've gone for a plain, unsweetened soy-based yoghurt since it has a nice consistency and relatively neutral flavour (just like in this vegan Waldorf salad). If using another dairy-free yoghurt (such as coconut, for example), just bear in mind that this will have an impact on the final flavour.

Can raita be made ahead of time?

Yes, you can make raita a few hours ahead of time and keep it in the fridge, giving it a good stir again before serving.

How long will it last?

Store the raita in the fridge and consume within a couple of days. I wouldn't recommend freezing.

Is this recipe gluten-free?

This recipe will be gluten-free provided you use a GF plant-based yoghurt. Most soy-based varieties will be GF, but you may want to double check certain oat-based products if cross-contamination is an issue for you.

Variations and tips for cucumber raita

  • Ground cumin: If you don't have cumin seeds, you could replace one teaspoon of these with around ¼ teaspoon of ground cumin and adjust to taste.
  • Dried mint: I've tried making raita with dried mint with decent results. If using this, start with around one level teaspoon and adjust up from there to taste.
  • Garlic: If you want to include garlic, start with one minced clove and adjust to taste.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

Keep in touch

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Asian-Inspired Cucumber Salad
  • Vegan Waldorf Salad
  • Mediterranean Couscous Salad
  • Crispy Baked Falafel
  • Vegan Cucumber Sandwiches
  • Grilled King Oyster Mushrooms
  • Potato and Spinach Curry
  • Vegan Rainbow Slaw

You can also check out my full list of vegan dips and snacks.

Vegan Raita in Bowl with Spoon

Vegan Raita with Cucumber and Mint

The Pesky Vegan
This chilled-out vegan raita features plant-based yoghurt, grated cucumber, fresh herbs, spices, and lime for a vibrant side that's dairy-free and gluten-free.
5 from 2 votes
Rate this Recipe Print Recipe
Prep Time 5 mins
Total Time 5 mins
Course Side Dish
Cuisine Gluten-free, Indian, Vegan
Servings 4
Calories 48 kcal

Ingredients
 

  • 1 teaspoon cumin seeds
  • ½ cucumber (approx. 5 oz / 150 g)
  • 1 cup (250 ml) plain, unsweetened plant-based yoghurt
  • Juice of half a lime
  • Salt to taste
  • ½ teaspoon garam masala (optional)
  • Small handful fresh mint and/or coriander, chopped (optional)
Prevent your screen from going dark

Instructions
 

  • Begin by toasting the cumin seeds. Heat a pan on medium heat without any cooking oil, then add the seeds and move the pan regularly. After a minute or so, the seeds should start to gently brown and release their aroma. Turn off the heat and set the toasted seeds aside in a bowl.
  • Grate the cucumber and lightly squeeze over a sink to remove excess water. In a bowl, combine the grated cucumber, toasted cumin seeds, yoghurt, lime juice, salt, garam masala, and chopped mint and/or coriander. Mix well to combine.
  • Adjust the flavours to taste, adding any extra lime, salt, or garam masala. Serve and enjoy as a cooling side for curries such as tofu jalfrezi, chana masala, or aubergine curry (and don't forget that pilau rice).
    📸 See photos of this recipe being made or jump to the table of contents to learn more.
Rate this recipe 👇

Notes

Serving suggestions: In addition to being a side for curries, raita also works nicely as a dip with baked potato wedges or drizzled over other roasted veg such as cauliflower.
Ground cumin: If you don't have cumin seeds (or want to skip the step of toasting these), you could use ground cumin instead. Start with around ¼ teaspoon of ground cumin and adjust to taste.
Dried mint: I've tried making raita with dried mint with decent results. If using this, start with around one level teaspoon and adjust up from there to taste.
Garlic: If you want to include garlic, start with one minced clove and adjust to taste.
Gluten-free: This recipe will be gluten-free provided you use a GF plant-based yoghurt. Most soy-based varieties will be GF, but you may want to double check certain oat-based products if cross-contamination is an issue for you.
Storage: Store the raita in the fridge and consume within a couple of days. I wouldn't recommend freezing.
If you liked this recipe, you might also enjoy:
  • Asian-Inspired Cucumber Salad
  • Vegan Waldorf Salad
  • Moroccan Couscous
  • Teriyaki Tofu Steaks
  • Vegan Cucumber Sandwiches
  • Vegan Rajma Masala
  • Potato and Spinach Curry
  • Courgette and Carrot Salad
 
* The nutrition info below is for one serving, based on a total of four servings.

Nutrition

Calories: 48kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 155mgPotassium: 79mgFiber: 1gSugar: 4gVitamin A: 141IUVitamin C: 11mgVitamin D: 1µgCalcium: 92mgIron: 1mg
Nutrition Facts
Vegan Raita with Cucumber and Mint
Amount Per Serving
Calories 48 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.1g
Sodium 155mg7%
Potassium 79mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 141IU3%
Vitamin C 11mg13%
Vitamin D 1µg7%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dairy-free raita, vegan cucumber dip, vegan cucumber recipe, vegan yogurt dip
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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Reader Interactions

Comments

  1. Shelagh thompson

    July 23, 2022 at 10:42 am

    5 stars
    Yummy, really cooling and refreshing, I had mine on the side of my salad but my family enjoyed dipping some onion bhagis in

    Reply
    • The Pesky Vegan

      July 26, 2022 at 11:40 am

      Thanks Shelagh, glad you enjoyed!

      Reply
  2. Shelagh

    July 23, 2022 at 10:48 am

    5 stars
    loved this . it was really refreshing

    Reply
    • The Pesky Vegan

      July 26, 2022 at 11:41 am

      Good stuff!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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