Vegan Cucumber and Apple Raita

This plant based cucumber and apple raita is super easy to make and is the perfect complement to refresh the palette alongside spicy curries and dahls. The vegan version of the traditional Indian dish tastes just as good as the original.

What you need to make plant-based cucumber and apple raita

• Apple
• Cucumber
• Red onion
• Vegan natural yoghurt
• Fresh mint
• Lemon

When choosing your vegan natural yoghurt you have a few options, but you want something thick and creamy to mimic the texture of the original. Indian yoghurt is thicker than your traditional natural yoghurt, so keep that in mind when picking your plant-based yoghurt. You’ll also want something plain and unsweetened. If you only have natural yoghurt as an option don’t worry it will still taste delicious, it will just be slightly thinner than the traditional raita mix. I used coconut yoghurt as it is lovely and thick. The coconut yoghurt also complements Indian flavours perfectly. You can also use:

• Soy yoghurt
• Almond yoghurt
• Cashew yoghurt

Firstly get your yoghurt and decant into a small bowl. Grate the cucumber and add to the bowl with the vegan yoghurt. Chop the apple into small chunks and add to the yoghurt mixture. Any kind of apple will do, and you can also peel it first for no skin. Now add in your lemon zest, juice, mint and red onion. This adds so much flavour and zestyness that will compliment the curries, naans, poppadoms and dishes you enjoy your raita with. Give it all a good mix and serve with my Coconut Cauliflower and Tomato Dahl.

More delicious curry recipes

• Cauliflower and Potato curry
• Vegan Mushroom Korma
• Tofu Satay Curry
• New Potato Thai Curry

Did you make this Vegan Cucumber and Apple Raita ? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.

Cucumber and Apple Raita

This plant based cucumber and apple raita is super easy to make and is the perfect complement to refresh the palette alongside spicy curries and dahls. The vegan version of the traditional Indian dish tastes just as good as the original. 

Print Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 4

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MetricUS Customary

Ingredients

• 1/2 eating apple (finely diced)
• 4 cms cucumber (coarsely grated)
• 1/2 small red onion (very finely sliced, and the half moons cut in half)
• 200 ml vegan natural yoghurt
• 1 tbsp fresh mint (finely chopped)
• 1 lemon (zest)
• Sea salt and black pepper (to taste)
• Squeeze of lemon juice

Instructions 

• Grate the cucumber, dice the apple, slice the red onions, chop the mint and zest the lemon.
• Pour the yoghurt into a bowl, and then add the remaining ingredients and stir to mix in. Taste and adjust seasoning. Enjoy as a side with a delicious curry or dahl.

Notes

• When choosing your vegan natural yoghurt you have a few options, but you want something thick and creamy to mimic the texture of the original. Indian yoghurt is thicker than your traditional natural yoghurt, so keep that in mind when picking your plant-based yoghurt. You'll also want something plain and unsweetened. If you only have natural yoghurt as an option don't worry it will still taste delicious, it will just be slightly thinner than the traditional raita mix. I used coconut yoghurt as it is lovely and thick. The coconut yoghurt also complements Indian flavours perfectly.

Nutrition

Calories: 207kcalCarbohydrates: 39gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 30mgPotassium: 243mgFiber: 4gSugar: 23gVitamin A: 270IUVitamin C: 47mgCalcium: 286mgIron: 1mg

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