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Vegan Mixed Vegetable Raita with Tomato, Cucumber, Onion, and Mint

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Vegan Mixed Vegetable Raita with Tomato, Cucumber, Onion, and Mint is a refreshing dairy-free side dish made with creamy plant-based yogurt, crisp vegetables, and fresh herbs. This cooling and flavorful raita pairs perfectly with curries, rice dishes, flatbreads, and grilled vegetables.

Ingredients

  • 2 cups unsweetened vegan yogurt
  • 1 medium cucumber, finely diced
  • 1 medium tomato, finely diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon chaat masala (optional)
  • 1 teaspoon lemon juice

Instructions

  1. Place the vegan yogurt in a large mixing bowl.
  2. Add the diced cucumber, tomato, and chopped red onion.
  3. Stir in the fresh mint and cilantro.
  4. Add the ground cumin, black pepper, salt, and chaat masala if using.
  5. Mix in the lemon juice.
  6. Stir everything together until well combined.
  7. Taste and adjust the seasoning as needed.
  8. Cover and refrigerate for at least 15 minutes to allow the flavors to blend.
  9. Garnish with additional mint or a light sprinkle of cumin before serving.
  10. Serve chilled.

Notes

  • Use unsweetened coconut, almond, soy, or cashew yogurt for the best results.
  • Add grated carrots or bell peppers for extra color and texture.
  • For a spicy variation, include finely chopped green chili.
  • Drain excess liquid from cucumbers and tomatoes to prevent a watery raita.
  • Store in the refrigerator for up to 3 days.
  • Serve as a side dish or use as a dip for vegetables and crackers.

Nutrition

Find it online: https://thefamilycooking.com/vegan-mixed-vegetable-raita-with-tomato-cucumber-onion-and-mint/