Dessert

Vegan Raita (Indian Yogurt Dip) Recipe

Name: Vegan Raita (Indian Yogurt Dip) Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Indian
Ingredients: 1/4 of a medium cucumber (unpeeled); 1/4 cup fresh cilantro, chopped; 1/4 cup fresh mint leaves, chopped; 1 cup unsweetened nondairy yogurt; 1 garlic clove, crushed; 1-inch piece fresh ginger, grated or finely minced; Juice of 1/2 lime; 1/2 teaspoon ground cumin; 1/2 teaspoon garam masala; Pinch of cayenne pepper or Indian red chili powder; 1/4 teaspoon kosher salt, plus more to taste

ByMatteo Rossi December 7, 2025December 7, 2025

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Introduction

Vegan Raita is a refreshing Indian yogurt dip that perfectly balances cooling cucumber with fragrant herbs and spices. This dairy-free version uses unsweetened nondairy yogurt, making it a light and flavorful accompaniment to your favorite dishes.

A white bowl filled with a creamy, thick white sauce mixed with small green herb pieces, mostly parsley or cilantro, spread evenly throughout. On top, there is a sprinkle of reddish-brown spice scattered lightly, and a small bunch of bright green fresh mint and cilantro leaves placed in the center. A vintage silver spoon rests inside the bowl, angled slightly to the left. The bowl sits on a white marbled surface with a soft, textured white cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 of a medium cucumber, unpeeled
1 cup unsweetened nondairy yogurt
1 garlic clove, crushed
1-inch piece fresh ginger, grated or finely minced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
Juice of 1/2 lime
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
Pinch of cayenne pepper or Indian red chili powder
1/4 teaspoon kosher salt, plus more to taste

Instructions

Step 1: Grate the cucumber using a box grater. Wrap the grated cucumber in several layers of paper towels or a clean dish towel and squeeze thoroughly to press out as much water as possible.
Step 2: In a bowl, combine the grated cucumber with the nondairy yogurt. Add the crushed garlic, grated ginger, chopped cilantro and mint, lime juice, ground cumin, garam masala, cayenne pepper, and kosher salt. Stir well to combine.

Tips & Variations

For added texture, sprinkle toasted cumin seeds on top before serving.
Use vegan Greek-style yogurt for a thicker, creamier dip.
If you prefer a milder flavor, reduce or omit the cayenne pepper.
Fresh dill or chives can be substituted for the cilantro and mint for a different herbal note.

Storage

Store leftover raita in an airtight container in the refrigerator for 2-3 days. Stir well before serving. This dip is best enjoyed chilled and does not freeze well due to the yogurt base.

How to Serve

A white bowl filled with a creamy, thick white yogurt mixed with finely chopped green herbs, giving the dish a speckled green texture throughout. On top, there is a sprinkle of reddish-brown spices, adding small dots of color across the surface. In the center, fresh green mint and coriander leaves sit as a garnish, offering a bright and leafy contrast. A vintage-style silver spoon is placed inside the bowl on the left side, resting in the creamy mixture. The bowl is set on a white marbled surface with a soft, light-colored fabric blank partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy yogurt instead of nondairy?

Yes, regular dairy yogurt can be used if you don’t need the recipe to be vegan. Opt for plain, unsweetened yogurt for the best flavor.

How can I prevent the cucumber from making the raita watery?

Grating and squeezing the cucumber thoroughly to remove excess water is key to keeping the raita from becoming watery. Using a clean dish towel or paper towels to press out moisture works well.