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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
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)

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

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.
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* 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