Vegan Raita Recipes

VEGAN RAITA

Vegan Raita image

A wonderful side dish with rice or any other meal you like. Tried my best to capture the coolness and freshness of yogurt-cucumber in a vegan style. Please note that the measurements are not exact, and you should experiment until you find the desired consistency. I didn't use any measurements.

Provided by Liminal V.

Categories Southwest Asia (middle East)

Time 7m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cucumber
1/2 cup pistachios (or cashews, or any nuts or seeds you like)
1/4 cup dill
1/4 cup parsley
1/4 cup basil
1/2 lemon
2/3 cup nutritional yeast (optional)
1/2 cup water

Steps:

Mix pistachios, cucumber, water, dill, parsley, basil and nutritional yeast together and place in blender. Blend until smooth.
Chop cucumber very finely and add to the mix. Chop basil and add to the mix. Add fresh lemon juice until the tartness balances the nutty and earthiness of the mix. Spoon out some of the lemon fiber, chop it and add it to the mix.
Add salt to taste.
Cool in refrigerator until chilled and then serve.
Enjoy!

Nutrition Facts : Calories 377.9, Fat 28.3, SaturatedFat 3.5, Sodium 16.9, Carbohydrate 24.6, Fiber 8.4, Sugar 7.3, Protein 14.3

VEGAN RAITA

Vegan Raita image

From the October 2006 issue of Vegetarian Times. This recipe has substituted the yogurt with silken tofu, lemon juice and vinegar for a creamy-tangy taste without the dairy. This is delicious as a condiment with Indian food or as a dip with pita bread. It is not lacking in flavor and a bit on the spicy side. The mint is lovely and adds a nice cooling effect with the chili.

Provided by VegSocialWorker

Categories Soy/Tofu

Time 25m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces silken tofu, drained
3 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons brown rice vinegar or 2 teaspoons rice vinegar
3/4 teaspoon salt
1 large cucumber, peeled, seeded and cut into thin crescents
1/4 cup dry roasted peanuts, chopped, divided
1 serrano chili, seeded and finely chopped
1 tablespoon finely chopped of fresh mint
1/2 teaspoon ground cumin

Steps:

Puree tofu, oil, lemon juice and vinegar and salt in food processor until smooth.
Transfer to a medium bowl.
Stir in cucumber, Tbsp peanuts, chile, mint and cumin.
Sprinkle remaining peanuts on top.

Nutrition Facts : Calories 219.5, Fat 18.9, SaturatedFat 2.5, Sodium 556.7, Carbohydrate 8.4, Fiber 1.8, Sugar 2.8, Protein 6.7

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