Jan 25, 2014

Vegan Raita

Raita, pronounced rāytā , is an Indian condiment which can be used as a sauce, a dip or a salad. It is traditionally smothered in yogurt. I made a cashew-based sauce instead and the result was yum! The cashews add a slight natural sweetness to the dish which is a great compliment to the tangy onion and the aromatic cumin.

The fresh combination of flavors in this humble dish will blow your mind. If you’ve never tried it, you’re in for a delicious treat. It’s simple to put together, too, and is a perfect companion to any Indian meal. I made it to go along side some warming, red lentil dal and it was truly delightful!


  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 1 cup cooked, unsalted garbanzo beans
  • 1 small red onion, diced
  • ¼ cup fresh, chopped cilantro
  • 1 tsp ground cumin
  • ½ tsp ground black pepper

~ for the sauce

  • 1 cup raw cashews
  • 2 cups water
  • 2 tsp miso paste
  • juice of ½ lemon


  • Place the cashews and one cup of water in a high-powered blender*. Blend until smooth.
  • Add remaining ingredients and blend again until smooth.
  • Toss the sauce and the other ingredients together.

* If you don’t have a high-powered blender you can just soak the cashews for a couple of hours and then any blender will do.

Nope, no beans in there! I was in such a rush to get this served that I left them out until after the photo shoot!
Serves 3-4 as a side dish. Enjoy!

Healthy trails,

2 responses to “Vegan Raita”

  1. I started making something like this a week ago instead of using yogurt for the raita (esp as we have loads of Cucumbers in the garden at present)……I really like it and flavour is much better than I could achieve with the almond milk yogurt I made. I think the miso is a good idea though. Will try this next time.

  2. Helyn says:

    Great, Rach! Enjoy!

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