Welcome to vegan raita. A place where the cucumbers sing, the herbs are fresh, the spices are delicate, and everything is happily dairy-free.
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.
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Jump to:
- What is raita? 👀
- Which herbs? 🌿
- Ingredients 📋
- Step by step 📷
- To serve 🍽️
- FAQ ❓
- Variations 🔀
- 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.
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)
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.
Grate the cucumber and lightly squeeze over a sink to remove excess water. Add to a bowl with the cumin seeds.
To the same bowl, add the 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.
Serving suggestions
Vegan raita provides a cooling side for curry dishes such as chickpea biryani, mushroom biryani, 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 baked tofu or cumin roasted cauliflower, or alongside spinach couscous or bulgur pilav.
Recipe FAQ
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.
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.
Store the raita in the fridge and consume within a couple of days. I wouldn't recommend freezing.
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.
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.
Full recipe
Vegan Raita with Cucumber and Mint
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)
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 vegan biryani, tofu jalfrezi, chana masala, or aubergine curry (and don't forget that pilau rice).📸 Recipe steps >📖 Table of contents >
Notes
- Asian-Inspired Cucumber Salad
- Vegan Waldorf Salad
- Moroccan Couscous
- Vegan Cucumber Sandwiches
- Vegan Rajma Masala
- Potato and Spinach Curry
- Courgette and Carrot Salad
Nutrition
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Shelagh
loved this . it was really refreshing
The Pesky Vegan
Good stuff!
Shelagh thompson
Yummy, really cooling and refreshing, I had mine on the side of my salad but my family enjoyed dipping some onion bhagis in
The Pesky Vegan
Thanks Shelagh, glad you enjoyed!