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Vegan variation of Raita
A refreshing and creamy dairy-free raita made with plant-based yogurt, crisp cucumber, and fresh mint. This authentic vegan version, finished with a fragrant tempering (tadka), is the perfect cooling side dish for spicy Indian meals and is ready in just 20 minutes.
For 4 servings
Prepare the Raita Base
Prepare the Tempering (Tadka)
A refreshing and creamy dairy-free raita made with plant-based yogurt, crisp cucumber, and fresh mint. This authentic vegan version, finished with a fragrant tempering (tadka), is the perfect cooling side dish for spicy Indian meals and is ready in just 20 minutes.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 51.73 calories per serving with 0.93g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Combine and Serve
Instead of cucumber, try finely chopped onion and tomato (seeds removed) for a different texture and flavor profile.
Add 1-2 tablespoons of finely chopped fresh cilantro (coriander) along with the mint for a more complex herbal note.
For a slightly different flavor, add a pinch of chaat masala or a tiny pinch of red chili powder to the raita base.
If you're short on time, you can skip the tempering step. The raita will still be delicious and refreshing, just less complex in flavor.
Made with plant-based yogurt, this raita can be a good source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Cucumber has a high water content, making this raita incredibly hydrating and cooling. It's the perfect antidote to spicy foods and hot weather, helping to soothe the palate and body.
This recipe is entirely plant-based, making it suitable for vegans and those with lactose intolerance. It provides a creamy, satisfying side dish without any dairy products.
The herbs and spices used, such as mint, cumin, and curry leaves, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
A single serving of this Vegan Raita (about 0.5 cup) contains approximately 80-120 calories, depending on the type of vegan yogurt and oil used. Cashew and coconut yogurts tend to be higher in calories than soy or almond-based ones.
Yes, Vegan Raita is a healthy side dish. It's plant-based, dairy-free, and often contains live cultures from the yogurt, which are beneficial for gut health. The cucumber adds hydration and fiber, while the spices offer various health benefits.
The best vegan yogurt is one that is thick, creamy, and unsweetened. Homemade or store-bought cashew yogurt is a fantastic choice for its richness. Thick coconut yogurt also works well but may impart a slight coconut flavor. Unsweetened soy or almond yogurts are also good options.
Absolutely. The raita will still be cool, refreshing, and flavorful without the tempering. The tadka adds a layer of warm, aromatic spice flavor that is traditional, but the dish is still complete without it for a quicker version.
This vegan raita can be stored in an airtight container in the refrigerator for up to 2-3 days. Note that the cucumber may release more water over time, so it's best enjoyed fresh. Give it a good stir before serving again.
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