This quick and easy vegan Raita recipe is a delicious traditional Indian yogurt sauce that’s cooling, refreshing, dairy-free, and super simple – similar to Greek Tzatziki. It’s very versatile and can be made in various ways so it’s the perfect dip or sauce for any Indian dish!
When it comes to Indian food, I love having a delicious dip or sauce on the side that makes a cooling contrast to the flavorful spices – and this vegan Raita recipe is one of my favorites!
It goes well with any Indian dishes, such as Samosas, Yellow Lentil Dal, Black Lentil Curry, Chickpea Curry, and Homemade Vegan Naan! However, I also enjoy it with any other foods because it’s so refreshing and just perfect for warmer days and bbq parties during summer!
What is Raita?
Raita is a traditional Indian yogurt sauce with cucumber, garlic, mint, and herbs like cilantro or parsley that’s one of the most versatile condiments. It’s delicious, light, refreshing, and has a cooling effect when you eat spicy food. While it’s traditionally made with Dahi (plain full-fat yogurt), it can be easily made vegan by using dairy-free yogurt instead. You can keep your vegan Raita simple or add in your favorite vegetables or even fresh fruits because it’s really versatile!
What’s the difference between Raita and Tzatziki?
Indian Raita and Greek Tzatziki are actually pretty similar, however, while Raita is made with plain yogurt, tzatziki is made with thicker Greek yogurt. That means Raita is thinner while tzatziki has a thicker consistency. Furthermore, Raita is a more versatile sauce and can be made in many different versions with different flavors!
Ingredients for Vegan Raita
Though there are endless Raita variations, I kept this vegan yogurt sauce recipe simple by using just a few basic ingredients that most are familiar with. All you need is:
- non-dairy yogurt
- cilantro or parsley
- ground cumin
- salt and pepper
- lime or lemon juice
… and that’s it! You can absolutely play around with the fresh herbs and spices, adding a pinch of garam masala, turmeric, chili, or whatever you like. Also, green onions or veggies like beet, sweet potatoes, squash, etc. would be amazing to change things up!
Which dairy-free yogurt can I use?
I personally like Raita best when it’s made with plain soy or coconut yogurt that has a thick consistency. But if you can’t find a thick vegan yogurt, you could also mix in some silken tofu or dairy-free sour cream or cream cheese to create a thicker consistency. For more richness, you could also stir in a bit of coconut cream or cashew butter, or tahini. However, if you like the Raita more on the traditional saucy side, feel free to use just regular yogurt – That’s up to you!
How to make Vegan Raita
This recipe is super quick and easy to make! With only 2 steps and in just 5 minutes, you’ll have a delicious yogurt sauce or dip!
Step 1: Grate the cucumber
Start by grating the cucumber, leaving the skin on. Then sprinkle with a bit of salt and set aside for a few minutes. The salt helps to get the water out of the cucumber. After 5 minutes or so, transfer the grated in a fine-mesh sieve and squeeze it out with your hands to remove excess liquid. Set aside.
Step 2: Mix everything together
Now add the non-dairy yogurt to a bowl. Then add in squeezed cucumber, pressed garlic, grated ginger, chopped coriander or parsley, mint, and stir to combine. Season with cumin, salt, pepper, and lime or lemon juice to taste. Cover your vegan Raita and refrigerate to marinate or serve immediately as a yogurt dip or sauce to your favorite Indian dishes!
How to store this Indian yogurt sauce?
Leftovers can be stored covered in the refrigerator for up to 3-4 days. Also, note that the longer your Raita stays in the fridge, the more intense the flavors will be.
This Vegan Raita Recipe is:
- Dairy-free (lactose-free)
- Quick and easy to make
- Low in calories
- So delicious!
- The perfect side dish for any Indian food recipes throughout the year!
More Vegan Dip or Dressing Sauces recipes to try:
- Vegan Tzatziki
- Creamy Guacamole
- Cashew Dip
- The Best Peanut Sauce
- Ajvar (Paprika Dip)
- Herb dip
- Cashew Mayonnaise (Vegan Aioli)
- Vegan Yogurt Dressing
- Sweet chili Sauce
- Barbecue Sauce
- Chipotle Sauce Dressing
If you try this vegan Raita recipe, please leave me a comment and rating because I’d love to hear your feedback! And if you take a photo of your Indian mint yogurt sauce and share it on Instagram, please tag me with @biancazapatka and use the hashtag #biancazapatka to be sure I don’t miss your post! 😊
Vegan Raita (Indian Yogurt Sauce)Author:
- ½ (½ ) medium cucumber unpeeled and grated
- 1 ½ cup (350 g) non-dairy yogurt unsweetened (*see notes)
- 2 (2 ) garlic cloves pressed (or less to taste)
- ½ tsp ginger grated (optional to taste)
- ⅓ cup (⅓ bunch) fresh cilantro or parsley finely chopped
- 1 (1 ) handful fresh mint finely chopped (+ to garnish)
- ⅓ tsp (⅓ tsp) ground cumin or to taste
- 1 tsp (1 tsp) salt or to taste
- ½ tsp (½ tbp) pepper or to taste
- 1-2 tbsp (1-2 tbsp) lime or lemon juice optional
- Grate the cucumber into a bowl. Sprinkle with 1 tsp of salt and set aside for 5 minutes. Then drain in a fine-mesh strainer and squeeze out any excess liquid with your hands. Set aside.
- Add the non-dairy yogurt to another bowl (*see recipe notes for tips on a thicker consistency). Then add in squeezed cucumber, pressed garlic, grated ginger, chopped coriander or parsley and mint and stir to combine. Season with cumin, salt, pepper, and lime or lemon juice to taste. Cover and refrigerate to marinate or serve immediately.
- Garnish with fresh mint and serve as a dip or sauce to Indian Samosas or your favorite dishes (see blog post above for serving suggestions).
- Yogurt: Raita is best made with plain soy or coconut yogurt that has a thick consistency. But if you can’t find a thick vegan yogurt, you could also mix in some silken tofu or dairy-free sour cream or cream cheese to get a thicker consistency. For more richness, you could also stir in a bit of coconut cream or cashew butter or tahini. However, if you like the Raita more on the saucy side, feel free to use just regular yogurt.
- Storage: Leftovers can be stored covered in the refrigerator for up to 3-4 days.
- Please read my blog post for tips on recipe variations and further information on this recipe.
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