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!
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.