Here’s a delicious accompaniment for that Vegetable Biryani I served you up last week: a fresh, green, and traditional vegan Cucumber Raita that will blow your mind.
I have posted many vegan Raita recipes here on the blog over the years, but when I am looking for a vegan yogurt substitute, I have tended to go with tofu, or store-bought vegan yogurt. And those are delicious enough, but this time I decided to try out a version made entirely with a quick and easy vegan cashew “yogurt.” I put that in quotes because the yogurt is not actually a cultured version: it is just made to taste like one with the lip-puckering tang of lime and a few other ingredients.
The role of raita on an Indian food plate is a bit of an oxymoron: on the one hand its mild, creamy, clean flavor brings out and highlights the spicy notes of foods like biryanis, parathas and curries. On the other hand, its gentle flavors provide a great counterpoint to all that spiciness.
But your raita recipe need not be saved for those times you cook Indian food. It can be a great dip for spicy chips, or a wonderful drizzle for those sweet potato skins. The yogurt base can be a great salad dressing: in fact, it rather is one, because a raita is just a very overdressed salad.
The raita you are most likely to encounter on Indian restaurant menus is a cucumber raita, although in my childhood home, the one my parents most often made was a version with finely chopped tomatoes and raw onions. I sometimes throw zucchini into my vegan raita, or grated green peppers, and I have a version with strawberries and boondi, savory golden beads of chickpea flour, in the archives that someone with a slightly sweet tooth would dig.
- 1 large English cucumber grated (no need to peel unless the skin is waxed, which it rarely is with English cucumbers)
- 1/2 red onion minced (nice, but optional)
- Juice of 1 lime (more if you like your raita very tangy)
- 1/2 cup raw cashews soaked with 3/4th cup of water for at least 30 minutes
- 1/2 tsp cumin seeds
- 1 green pepper like jalapeno or serrano. Remove the white seeds.
- 1/2 tsp ginger grated
- Salt to taste
- Blend the cashews with the soaking water, cumin, green chili pepper, ginger, salt, and lime juice until you have a very smooth paste. This by itself makes a great dressing for any salad.
- Remove the cashew paste to a bowl and mix with the grated cucumber and onion, if using. Sprinkle on some cayenne, if you wish.
- Serve on the side with any spicy Indian dish like a biryani or a curry or a paratha.
I must be living in a bizarro world because as I type this, I heard on TV that Donald Trump just tweeted a Gandhi “quote” (that’s not even Gandhi’s). I can’t think of anyone Gandhi would disapprove of more than this buffoon.