Raita – The Queen of Yoghurt Sauces

Raita – this delicious Indian sauce is traditionally based on yoghurt or curd and cucumber with a minty taste, the spices vary between recipes. It is basically a cooler, mintier version of its Greek brother tzatziki (No offense tzatziki, you’re pretty cool too). This refreshing sauce is served as a side or dip with a lot of dishes on the Indian subcontinent and it really helps to take some of the heat out of a spicy meal. To turn this creamy gem into a vegan raita, all you have to do is replace the yoghurt/curd with a vegan alternative. I used soy yoghurt in this recipe, but any oat-, almond-, cashew-based alternative or similar works fine.

You can serve this sauce wth most Indian-inspired dishes. I personally love it with dhal and naan bread or to cool down a slightly spicier biryani. To be completely honest with you, I would probably also dip veggie sticks or poppadoms into this dip and fight anyone who questions me.

Note: I have no idea if raita is the Queen (or King) of anything. I just decided that it deserves a flashy title and that more people should know about it.

Vegan Raita

Recipe for vegan raita

1 cup soyghurt

½ cucumber

½ onion

1 clove garlic, pressed

10-15 mint leaves, chopped

1 tsp cumin

1 tbsp lemon or lime juice

salt, pepper to taste



Grate the cucumber and dice the onion into very small pieces.

If you like, you can drain the cucumber in a kitchen towel to get some of the water out. This will make your sauce a bit thicker and creamier. You can skip this step for a slightly thinner vegan raita.

In a bowl, combine the cucumber and onion with all the other ingredients.

Serve it with your dhal, biryani, [insert any curry here] or simply as a dip with fresh veggies.

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