From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Vegan Cucumber Raita Recipe (Indian Yogurt Dip)
A fresh, green, and authentic vegan cucumber raita made with plant-based yogurt and super simple ingredients—scroll down to unfold the recipe!
Prep Time: 10 Mins
Total Time: 10 Mins
Servings: Adjustable
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Whether preparing a snack for myself or a full-course meal for my family, I make sure to focus on perfecting the sauces/dips. After all, it’s always the sidekick that ties the flavours together for a mouthwatering bite.
But what about the times when you’re short on time or ingredients? That’s where the vegan cucumber raita comes into play—let’s unfold its super simple recipe to make sure your table always has a dip for the pinching.
Table of Contents
Why This Recipe Works
Simple
The plant-based cucumber raita is really easy to make. It takes only a few basic ingredients and a total of 10 minutes to prepare. Of course, we don’t want to be diving into complicated sauces when the guests are only a few minutes away and even the main course hasn’t been fully prepared yet!
Nutritious
The primary ingredients of the raita—yogurt (plant-based), cucumber, mint, and lemon—are all nutrient powerhouses.
Here’s a quick breakdown to explain how this Indian dip is a seamless combo of flavour and nutrition.
Crowd-Pleaser
The plant-based cucumber raita offers a delicious balance of sweet and savoury paired with the perfect crunch of the cucumber and onions. You tell me, what’s better than a sauce that is simple to make, nutritious to consume, and delightful to the tastebuds?
Ingredients for The Vegan Cucumber Raita
Cucumber (diced small). It makes the raita juicy and offers additional cooling sensations. There’s definitely a reason why the cucumber version of Indian yoghurt dip is the most loved and popular.
Medium onion (diced small). Yellow onions give the raita the perfect colour. I personally prefer adding only a small amount of onion so as to not overpower the taste of the dip with an onion-ish flavour. A scattering of finely diced onion will create just the right balance of crunch and taste. Red onions are a milder alternative and give a contrasting pop of colour, too.
Plant-based plain yogurt (or silken tofu). Whether soy, almond, cashew, or coconut yogurt, make sure it is plain and unsweetened. Tip: Choose vegan yogurt with the thickest texture. If not available, a thin variety would do well too, as the other ingredients will help thicken the yogurt.
Fresh herbs. I mostly only add finely chopped fresh mint (dried works too). You can also add a bit of coriander (cilantro) for an earthy flavour.
Lemon juice. Use freshly squeezed lemon juice for the best flavour.
Spices. Finally, add chilli powder, salt, and pepper to amp up the savouriness of the vegan raita.
How to Make The Plant-Based Indian Yogurt Dip
I said the recipe is simple—and I still stick to my words. View the recipe, and you’ll say the same!
Dice the cucumbers into small cubes. You can keep the skin or peel it off, however you prefer.
Dice the onions into small pieces.
Chop the mint and coriander (cilantro) finely.
Toss the ingredients into a bowl. Add the diced cucumbers and onions, chopped mint and cilantro, yogurt, lemon juice, and spices to a large bowl.
Mix well to thoroughly combine all the ingredients.
Dish out the sauce in a Katori for the ultimate Indian vibe.
And voilà, your vegan cucumber raita is ready!
Variations, Ideas & Notes
My favourite thing about the plant-based cucumber raita (apart from the taste!) is its versatility. Here are some exciting variations you can try to give the sauce a personalised flavour punch.
Grate the cucumbers instead of chopping them for a different texture.
Mix in soaked and blended cashew paste for a nutty and creamy taste, plus extra protein and healthy fats.
Add a bit of blended cucumber to thicken the texture of the raita, in case your yogurt is too thin.
Use rice vinegar instead of lemon for a tangy taste.
Add a bit of chopped fresh dill for a unique twist.
Sprinkle a few pomegranate seeds over the raita for a pop of colour.
Add chopped tomatoes, green chillies, or bell pepper for extra texture.
Pour over a green chilli tadka for a spicier kick. Tip: Skip this variation if you want to keep the raita oil-free.
Recipe Notes
If you want your vegan raita to offer the same pro-biotic properties as a non-vegan raita, use an option like vegan cultured cashew yogurt instead of plain, plant-based yogurt.
Pro Tips For This Recipe
I’ve put together a few tips and tricks I noted down while preparing the plant-based cucumber raita at home—and I’m sharing them with you to make sure your raita turns out perfect.
Don’t remove the seeds and skin of the cucumber, as they contribute to the overall taste, texture and nutritional value, giving added fibre and micro-nutrients.
If you like your raita tangy, make sure not to skip lemon juice/rice vinegar or apple cider vinegar.
If the cucumber is not firm and feels somewhat watery, lightly salt the diced cucumbers and let them sit in a colander for 10-15 minutes. Rinse the cucumbers and place them in a clean kitchen towel and cheesecloth to squeeze out any remaining water.
When using very thin yogurt, consider straining it in a cheesecloth-lined sieve for 30 minutes to remove excess liquid.
Frequently Asked Questions
What to serve vegan cucumber raita with?
The vegan cucumber raita tastes best with Indian dishes like dosa, biryani, dal, pilau rice and brinjal (aubergine/eggplant) cutlets. You can also pair it with snacks like papri chat or dollop it onto a spicy vegan keema (lentil and mushroom) curry. 🌶️
How to store the vegan cucumber raita?
The plant-based cucumber raita can be stored in the refrigerator for up to 3 days. This means you can also prepare it in advance to save time on the day if you’re hosting a lunch or dinner party.
However, it is not recommended to store the raita in the freezer. Freezing and thawing the yogurt and cucumbers will create a watery and less creamy texture. Also, the fresh herbs will lose their vibrancy.
What can I serve with cucumber raita?
Enjoy it with biryani, curry, wraps, or as a dip for veggies and crackers.
Can I use any plant-based yogurt?
Yes, but choose an unsweetened variety like almond, coconut, or soy yogurt for the best taste.
How do I make it thicker?
Strain the yogurt before mixing or add finely grated cucumber instead of chopped for a thicker consistency.
Final Words
Ready to invite your friends to an Indian-themed lunch? The vegan cucumber raita will serve as the best finishing touch to your dining table!
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