Vegan Raita (Indian Yogurt Dip)
Raita is made with unsweetened full-fat yogurt (if you try using Greek yogurt in raita, every Indian aunty I know will give you a disapproving glance). Of course, my version is vegan and uses a plant-based yogurt.
Foto: Rainbow Plant LifeIngredients
4 servings
- 1/4 of a medium cucumber, (unpeeled)
- 1 cup unsweetened nondairy yogurt
- 1 g arlic 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)
Steps
Grate the cucumber using a box grater. Wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
Add the grated cucumber to a bowl with the nondairy yogurt. Add in the remaining ingredients. Stir well to combine. Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition Facts
Macronutrients
Calories48
Source: Rainbow Plant Life
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