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!

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!

Healthy trails,



Vegan Raita

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 cups

A light and fresh Indian salad!


  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 1 can garbanzo beans, drained (I use Eden brand)
  • 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


  1. Mix all the salad ingredients together.
  2. Blend the sauce ingredients, preferably in a high powered blender. If you don't have a high powdered blender, be sure to soak the cashews for about 3 hours before blending.
  3. Combine the sauce with the salad ingredients and serve with some freshly chopped cilantro and cracked black pepper.
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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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