Cool Cucumber Raita Recipe – Vegan, Fresh Mint & Dill Delight

Last Updated on 4 months by Neha Deshmukh

Cool Cucumber Raita Recipe – Vegan, Fresh Mint & Dill Delight

Hey everyone! If you’re anything like me, you need something cool and refreshing with your Indian meals, especially during the warmer months. This vegan cucumber raita is my go-to – it’s unbelievably easy to make, packed with fresh flavors, and honestly, it just hits the spot. I first made this when I was trying to find a lighter, plant-based alternative to traditional raita, and it quickly became a family favorite. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average raita. It’s a vibrant, cooling dip that’s perfect for balancing spicy curries or enjoying as a light snack. It’s incredibly quick to whip up – seriously, less than 10 minutes of prep time! Plus, being vegan, it’s accessible to everyone. The combination of cucumber, mint, dill, and a hint of jalapeno is just… chef’s kiss.

Ingredients

Here’s what you’ll need to make this delightful raita:

• 2 cups cucumbers (about 300g)
• 1 jalapeno
• 1 cup vegan yogurt (about 240ml)
• 1 tsp black salt
• 1 tsp cumin powder
• ½ cup mint leaves (about 15g)
• ¼ cup dill leaves (about 7g)
• ¼ cup parsley (about 7g)
• 1 tsp Dijon mustard
• 2 tbsp lemon juice (about 30ml)
• ½ cup water (about 120ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vegan Yogurt: I love using cashew or coconut-based vegan yogurt for this. They both have a lovely creaminess. Soy yogurt works too, but the flavor is a bit more noticeable.
• Black Salt (Kala Namak): This is a game-changer! It has a unique sulfurous aroma that adds an authentic Indian flavor. It really elevates the raita. You can find it at most Indian grocery stores or online.
• Fresh Herbs – Mint & Dill: Don’t skimp on the fresh herbs! They’re what make this raita so bright and flavorful. If you’re not a dill person, you can definitely increase the mint.
• Regional Cucumber Varieties: English cucumbers (the long, thin ones) are great because you don’t need to peel them. But any cucumber will work! If you’re using a thicker-skinned variety, definitely peel it. In India, we often use kakdi cucumbers which are smaller and have a lovely sweetness.

Step-By-Step Instructions

Alright, let’s make some raita! It’s super simple, I promise.

1. First, roughly chop the cucumbers and jalapeno. Don’t worry about being too precise!
2. Now, add the chopped cucumbers, jalapeno, vegan yogurt, black salt, cumin powder, mint, dill, parsley, Dijon mustard, lemon juice, and water to your blender.
3. Blend everything until it’s smooth and creamy. Give it a taste and adjust the seasoning if needed – maybe a little more lemon juice for tang, or a pinch more cumin for warmth.
4. (Optional, but recommended!) For a super silky texture, strain the mixture through a fine-mesh sieve. This gets rid of any bits and pieces.
5. Finally, chill the raita in the fridge for at least an hour. This allows the flavors to meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t be afraid to adjust the amount of jalapeno! If you like things spicy, add more. If you’re sensitive to heat, remove the seeds and membranes from the jalapeno before adding it.
• If the raita is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.
• A squeeze of lime juice can be used instead of lemon juice if you prefer.

Variations

This recipe is really versatile! Here are a few ways to customize it:

• Vegan: It already is! But feel free to experiment with different vegan yogurt brands to find your favorite.
• Spice Level – Mild/Medium/Hot: Control the heat by adjusting the amount of jalapeno. For a mild raita, remove the seeds and membranes. For a hot raita, leave them in! My friend Priya loves adding a pinch of cayenne pepper for an extra kick.
• Festival Adaptations – Holi/Summer Celebrations: This raita is perfect for Holi! The cooling effect is so welcome after all the fun and color. It’s also a staple at our summer barbecues.
• Cucumber Varieties: Try using different types of cucumbers for a unique flavor. Persian cucumbers are wonderfully crisp and sweet.

Serving Suggestions

This raita is amazing with so many things!

• Serve it alongside your favorite Indian curries – it’s especially good with spicy dishes like vindaloo or rogan josh.
• Use it as a dip for vegetable sticks or papadums.
• It’s also delicious with grilled meats or fish.
• Honestly, I sometimes just eat it with a spoon straight from the fridge – don’t judge!

Storage Instructions

Leftover raita will keep in an airtight container in the refrigerator for up to 3 days. The flavors might mellow slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

• Is this raita best served warm or cold? Definitely cold! It’s meant to be a cooling and refreshing dip.
• Can I make this raita ahead of time? Absolutely! In fact, it’s even better if you make it a few hours ahead of time to allow the flavors to develop.
• What can I substitute for vegan yogurt? If you can’t find vegan yogurt, you can try using blended silken tofu, but it will have a slightly different texture.
• What is black salt and why is it used in Indian cuisine? Black salt, or kala namak, is a volcanic rock salt that has a distinctive sulfurous flavor. It’s used in Indian cuisine to add a unique savory and umami flavor.
• Can I adjust the spice level of this raita? Yes, absolutely! Just adjust the amount of jalapeno to your liking.