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Vegan Cucumber Raita
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5 from 7 votes

Vegan Cucumber Raita

A fresh, authentic, green vegan Cucumber Raita made with vegan yogurt and soy-free. This is the perfect accompaniment for spicy Indian dishes like biryanis and parathas.
Prep Time10 mins
Total Time10 mins
Course: Side
Cuisine: Indian, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Cucumber Raita, Vegan Raita
Servings: 6 servings
Calories: 72kcal


  • 1 large cucumber (grated. Use an English cucumber preferably)
  • ½ red onion (minced, optional)
  • Juice of 1 lime if you like your raita very tangy)
  • ½ cup raw cashews (soaked with ¾th cup of water for at least 30 minutes)
  • ½ teaspoon cumin seeds
  • 1 green chili pepper (like jalapeno or serrano. Remove the seeds for less heat).
  • ½ teaspoon 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.


If you want your raita to be probiotic, like non-vegan raita usually is, make this recipe with my Vegan Cultured Cashew Yogurt


Calories: 72kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 3.1mg | Calcium: 13mg | Iron: 0.9mg