Cucumber Raita (Vegan) (2024)

Cucumber Raita - perfect accompaniment to any curry. Quick & easy to make, refreshing, cooling & delicious, this Indian cucumber yogurt sauce or dip recipe is vegan too!

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If, like me, you love your curries, then you will be well familiar with raita. Just a drizzle of this wonderfully cooling cucumber yogurt sauce will gently balance the heat of your dish.

Alternatively, if served as a side dish to have separately, it will act as a refreshing and palate cleansing addition to your feast.

What is raita?

Raita is a simpleyogurt based sauce, dip or a side dish very popular in Indian cuisine. Most popular raita is that with added cucumber and mint. I decided to swap mint for coriander but feel free to pick what you fancy or even use both.

Some raita recipes out there call for addition of spices like ground cumin, garam masala or even some freshly grated ginger to be mixed into the yogurt. I decided to keep my recipe nice, simple and heat free and give you an option of garnishing it with some spices for that extra touch instead.

Ingredients for vegan cucumber raita

Plain, low sugar or unsweetened, plant based yogurt is the base and flavour carrier for our raita. There are lots of different ones on the market so I would simply choose your favourite and the one that is most neutral in flavour (unless you don't mind if it's not). I mostly use Alpro Plain Soya Yogurt for its all-round versatility (not sponsored).

Another main ingredients is of course cucumber. Any cucumber will do here and no there is no reason to peel or even de-seed it. One thing I would highly recommend doing though, once you've grated your cucumber, is to squeeze as much moisture out of it as possible. Simply pop it on a sieve* over the sink and squeeze with your hand. You can even sprinkle it with a bit of salt, leave it for a few minutes and then squeeze as salt will help to draw the moisture out.

Fresh herbs are another important element of your raita sauce. I've used fresh coriander but you could use mint instead or even mixture of both.

I do like my cucumber raita on a tangy side hence added apple cider vinegar* which you can substitute with some lemon juice or leave out altogether for more mellow and gentle flavour.

Traditional raita might be finished sprinkled with lightly toasted cumin seeds*, touch of cayenne pepper* or simply left plain and garnished with some more fresh herbs.

How long does cucumber raita last in the fridge?

Leftover raita can be stored covered in a fridge for 2-3 days. If it thickens or separates, simply give it a mix with a spoon and it will be good to go again.

Raita is not suitable for freezing.

What to serve Cucumber Raita with?

This simple yogurt sauce is super versatile and works really well with large variety of dishes - Indian curries and any Middle Eastern cuisine in particular.

Try it as a dip to go with myEasy Flatbread orNaan Bread (no yeast required for either of those recipes).

Drizzle it over any curry for that refreshing and cooling effect. I've got few delicious and family friendly curries on the blog both vegan and non vegan ones for you to choose from:

Chickpea and Spinach Curry

Tarka Dhal with Spinach (Vegan)

Easy Butter Chicken Curry

Chicken Tikka Masala

Similar to my Greek Tzatzikisauce, this cucumber raita pairs well with my, Baked Beetroot Falafel and Vegan Vegetable Frittersor (if you are a carnivore) theseEasy Lamb Kofta MeatballsorBBQ Pulled Pork.

How do you make cucumber raita?

• In a medium bowl mix together plant based yogurt, grated cucumber and chopped coriander.
• Add teaspoon of apple cider vinegar or lemon juice (if using) and give it all a good mix.
• Season to taste with salt and serve garnished with fresh herbs, toasted cumin seeds or a sprinkle of cayenne pepper.

📋 Recipe

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