This Vegan Raita is a cooling Indian yogurt dip made in just 5 minutes with 6 simple ingredients. It's a delicious dairy-free yogurt side dish to pair with any spicy Indian meal — like vegetable biryani or chana masala.
I’ve made this Indian vegan cucumber raita more times than I can count lately. It’s become a regular in my meals while my family enjoys classic cucumber raita. It’s quick, fresh, and honestly just makes any spicy dish better.
Here are a few tips that I’ve picked up along the way.
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Sandhya's Top Tips
- No need to squeeze the cucumber – Coconut yogurt is thick enough to handle the extra moisture. I actually like the soft, creamy texture it gives the raita.
- Don’t bother peeling or deseeding – Just grate the cucumber straight into the bowl. The skin and seeds add extra flavour, plus it means less waste, which is always a win in my book.
- Fresh herbs make all the difference – I always use handful chopped mint and coriander for my vegan cucumber raita.
- Chilled Vegan Raita tastes the best! So don't forget to chill even if the yogurt was cold enough.
Why I Started Making Vegan Raita
Since January, I’ve been eating a vegan diet due to some new food sensitivities, and I’ve been tweaking my go-to recipes along the way. This dairy-free raita raita is one of those wins — simple, cooling, and so close to the cucumber raita I grew up with.
What Is Raita?
Raita is a classic Indian yogurt side usually made with cucumber, herbs, and spices in the British Indian Restaurants. It’s cool, creamy, and the perfect contrast to anything spicy.
Traditional raita isn’t vegan, but this one is! I use coconut yogurt instead of dairy, and it tastes just as fresh. I make all kinds of raita - with beetroot, boondi, mixed veg and you’ll find more of my Indian raita recipes on the blog too.
Ingredients
(Detailed ingredients and quantity are mentioned in the recipe card below)
- Coconut yogurt - I use Coconut Collaborative because it’s thick, creamy, and works really well here. Any unsweetened plant-based yogurt like soy, almond, oat or cashew will do too.
- English Cucumber – Just grate it and add it straight in. No need to peel or deseed. If using Persian or another variety, you might want to peel them.
- Fresh Herbs – I love using lots of chopped coriander (cilantro) and mint leaves.
- Ground Cumin – The only spice I add here. You can use store-bought or toast and grind cumin seeds yourself for extra flavor. (See my homemade cumin powder recipe to make it yourself.)
- Salt to taste – I usually start with ½ teaspoon and adjust after tasting.
Optional Add-ins
- A pinch of chaat masala and Kashmiri red chilli powder. (I use in my Cucumber Raita Recipe)
- A dash of lemon juice or lime juice to balance
How to Make Vegan Raita Recipe Taste Just Like the Real Thing?
Step 1. Grate the cucumber using a box grater, directly into a mixing bowl.
Step 2.Add the chilled dairy-free yogurt,coriander, and mint leaves,cumin and salt to the bowl.
Step 3. Stir everything together until well combined.
Step 4. Garnish with extra chopped coriander and a pinch of cumin (or chilli powder) if you like. Serve chilled.
Raita Variations
- Onion Raita – One of the easiest and most popular raitas on my website. If you enjoy that fresh bite of raw onion, this one’s for you. You only need a few ingredients – I’ve shared a simple onion raita recipe that we make often at home.
- Mixed Vegetable Raita – I like making this when I’ve got cucumber, tomato and onion to use up. It’s light, crunchy, and works really well with a full Indian meal.(See Vegetarian Indian Thali suggestions). You can find my mixed veg raita recipe here.
- Boondi Raita – This one’s great if you want some texture. Boondi (crispy chickpea flour balls) soften slightly in the yogurt and add a lovely flavour. I’ve shared how I make boondi raita if you want to try it.
For more ideas, I have a collection of Indian Yogurt Sauces you may love.
What to Serve Vegan Cucumber Raita with?
This vegan yogurt side dish goes beautifully with spicy Indian dishes. Try with
- Rice dishes - Indian Pilau Rice, Mushroom Pilau or Vegetable Biryani
- Spicy Curries - Chana Masala, Butter Paneer, Red Lentil Curry, Whole Masoor Dal
- Stuffed parathas - Aloo Methi Paratha, Rajma Paratha or Palak Paneer Paratha. You will love these Paratha side dishes too for options.
- Indian Appetizer - Even as a dip for vegetable pakoras or air fryer whole roasted cauliflower.
It balances the heat and spice in many Indian dishes, offering a cool, creamy contrast.
Storage Tips
Transfer any leftover raita to an airtight container and keep it in the fridge. It stays fresh for 2–3 days. Just give it a quick stir before serving again.
Note: Vegan raita doesn't freeze well — it tends to separate once thawed, so it’s best enjoyed fresh.
Recipe FAQs
Any Greek-style plant-based yogurt works well. I often use Alpro Soya Greek Style Plain Yogurt in the UK.
The key ingredient in raita is yogurt. In this recipe we use Coconut Yoghurt. From there, you can customize it with grated cucumber, herbs, spices, or even pomegranate, beetroot, or boondi.
Unfortunately, no. Vegan yogurt tends to separate when frozen and defrosted, so freezing is not recommended.
Yes, you can any unsweetened plant-based yogurt like soy, almond, oat, or cashew. Just pick one that’s plain and not too runny for the best texture. Greek-style dairy-free yogurts are great if you want something thicker.
Our favourite way to enjoy raita is with a spicy curry or stuffed paratha. The cool, fresh flavours balance out the heat perfectly. If your curry is extra spicy, this vegan raita really helps cool things down. It’s also great as a dip with poppadoms for a tasty snack!
More Easy Raita Recipes You'll Love
Ingredients
- 350 g coconut yogurt
- 200 g English cucumber grated
- ¼ cup fresh coriander finely chopped
- ¼ cup fresh mint leaves finely chopped
- ¾ teaspoon cumin powder
- ½ teaspoon salt or more
Instructions
- Grate the cucumber into a mixing bowl. No need to peel or squeeze.
- Add coconut yogurt, chopped coriander, mint, cumin powder, and salt.
- Mix well until everything is combined. Taste and adjust seasoning.
- Chill for at least 15 minutes before serving.
Video
Notes
Sandhya’s Top Tips
- No need to squeeze the cucumber — the coconut yogurt handles the moisture just fine.
- Don’t peel or deseed — more flavour, more nutrition, less waste.
- Use fresh herbs — mint and coriander make all the difference.
- Chill for at least 15 minutes before serving even if the yogurt is cold. Its tastes best!
Ayush says
We made this tonight. It was a total hit. Resembles taste of South Indian Coconut Yogurt Pachadi.
Sandhya Hariharan says
I’ve tested a bunch of dairy-free yogurts, and coconut yogurt works best for me in raita — the taste and texture are just right. This vegan cucumber raita has been on repeat lately. It’s super refreshing and a great dairy-free alternative to the classic!