Updated: Jul 19
Raita is a South Asian condiment made of yogurt with raw or cooked vegetables and is traditionally used alongside spicy curries and kebabs since raita has a cooling effect. Cucumber raita has the addition of cucumber, onion, and cilantro. You could also add chopped tomato and green chilies.
The vegan version of raita is made creamy by soaking cashews before blending them then mixing in the cucumber, onion, and cilantro. What I love most about this condiment is that it's so versatile! It's perfect in a vegetable wrap, as a dip, on top of bean burgers, alongside spicy curries, in a salad, or simply enjoyed by itself.
In my opinion, it's the most refreshing summertime condiment. Try it and you'll see why!
Preparation time: 15 minutes
Cooking time: none
1 cup cashews, soaked in water for 4-6 hours or overnight (enough water so that all of the cashews are covered)
1-2 Tbsp lemon juice (about 1/2 lemon)
1 1/2 Tbsp apple cider vinegar
1/4 tsp salt
1/2 cup water
1 cucumber, peeled and grated
1 Tbsp white onion, grated
1/4 cup chopped cilantro
1-2 Tbsp chopped jalapeno (optional, if you like a little spice)
1 tsp ground cumin
salt and pepper to taste
fresh mint to garnish
Make the yogurt
Add the soaked and drained cashews, lemon, apple cider vinegar, salt, and water to a food processor or blender.
Blend until smooth.
Pour yogurt into a medium-size bowl.
Make the raita
Add the raita ingredients: grated cucumber, grated onion, cilantro, jalapeno, cumin, salt and pepper (if using).
Serve with additional chopped cucumber, mint or additional cilantro, and a dash of chili powder or smoked paprika, if desired.