Raita is a traditional Indian dip, usually made with yogurt and seasoned with coriander, cumin, mint and cayenne pepper. As I was browsing through various vegan recipes, I noticed that the vast majority of them called for processed plant-based yogurts. Since I promote a diet without any highly-processed foods, I had to find another option. I came up with the idea of using coconut cream instead, and I just took it from there. The creamy “yogurt” in this condiment is perfectly complimented with raw grated cucumber, lemon juice and fresh mint leaves. It tasted unmistakably like the traditional version of Vegan Raita with just the slightest hint of coconut (which by no means is an unwelcome taste).
This is usually served next to spicy Indian foods, such as curries. The first time I made this, I served it next to Tandoori Spiced Sweet Potato & Lentil Curry and homemade Naan Bread. It was the perfect way to balance out the hot seasoning of the curry and it was very well-received by all members of my family. If you are looking for some other options to serve this next to, feel free to browse through the Indian dishes I have published prior to this. An incredibly simple yet delicious way of serving this is to simply cut your favorite raw vegetables into sticks and serve the Raita as a dip. Either way you choose to eat it, I am sure it will be tasty!
Vegan Raita Ingredients:
- 2 cup coconut cream *
- 1/2 cucumber, grated
- 3 tbsp minced mint leaves
- 1 tbsp minced coriander leaves
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp of maldon salt
- juice from 1/2 lemon
Vegan Raita Directions:
- Place the coconut cream, spices and lemon juice into a bowl and stir properly (or use a hand blender for a smoother result). Mix in the grated cucumber and herbs, stirring until well-combined. Garnish with a few mint leaves and serve immediately next to any spicy Indian food. Left-overs should be stored in the fridge and it will keep for up to 2 days.
Additional notes (*):
Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate. All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream.
I hope you found this recipe helpful and be sure to let me know your thoughts on it!