Vegan Coconut Cucumber Raita

Vegan Coconut Cucumber Raita

Raita is an Indian yogurt sauce that comes in many forms, most of which contain cucumber and mint. Our Vegan Coconut Cucumber Raita is a dairy-free approximation made with coconut yogurt. It’s great as a sauce or a dip with veggies and crackers, and especially delicious by the spoonful when no one’s looking. After refrigerating for half an hour or more, no coconut taste remains. Magical.

Many plant-based versions of Raita are made with a combination of vegan yogurt/sour cream. Here’s the thing: vegan sour cream is just more coconut yogurt mixed with soaked cashews, apple cider vinegar, salt, and lemon juice. If you don’t have a high-end blender, it can be challenging to get the silky creamy texture you’re after in vegan sour cream. Plus, those cashews pack on fat and calories. So, we’re simplifying and making it all happen with coconut yogurt.

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Vegan Coconut Cucumber Raita

Vegan Coconut Cucumber Raita

Vegan Coconut Cucumber Raita is the perfect dairy-free, plant-based yogurt sauce for Indian dishes and for snacking. 

  • Total Time: 10 minutes
  • Yield: About 1 1/3 cups 1x


  • 1 cup plain, unsweetened coconut yogurt
  • 3/4 packed cup cored and shredded cucumber (measured then pressed)
  • 1 tbsp minced fresh mint
  • 1 tbsp lemon juice
  • 1 tsp dried cilantro (or 1 tbsp minced fresh cilantro leaves)
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp ground coriander
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • Optional: 1/16 tsp xanthan gum*
  • Fresh chopped cilantro for garnish.


  1. Halve a medium English cucumber crosswise, then halve lengthwise. Use a spoon to gently scrape out the seeds. Shred with a box grater, then measure 3/4 firmly packed cup. Transfer to a fine mesh strainer cheesecloth, or potato ricer and press to remove as much liquid as possible. Sprinkle with half the salt and let sit while preparing the remaining ingredients.
  2. In a medium bowl, combine the coconut yogurt, herbs, spices, vinegar, lemon juice, and remaining salt. Press the cucumber one last time then combine with the yogurt mixture, cover, and refrigerate until ready to serve (minimally 30 minutes). The coconut flavor from the yogurt will dissipate as the spices release. Serve as a sauce or dip. Can be made a day in advance. 


*Coconut yogurt is quite thin and the cucumbers, though pressed, will still release moisture. If making ahead of time, add 1/16 tsp xanthan gum when combining. It will stabilize the mixture without adversely affecting texture and prevent it from thinning out too much as it refrigerates. Stir again just before serving.

Refrigerate leftovers in a glass airtight container up to three days. The cucumbers will continue to give off liquid. Spoon off and discard excess liquid and stir immediately before serving. Total includes active prep only.

Nutrition Estimate Per Serving (ABOUT 1/3 CUP) – Calories: 40, Fat: 2g, Saturated Fat: 1.7g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 0g, Sodium: 303mg, Potassium: 3mg, Carbohydrates: 4.9g total/4.2g net, Fiber: .7 Sugar: .4, Protein: 1, Vitamin A: 1%, Vitamin C: 2.6%, Calcium: 11%, Iron: 1% (based on 2,000 calorie diet).

  • Author: Fresh. Out.
  • Prep Time: 10
  • Category: Sauces, Dips
  • Cuisine: Indian, Plant-Based
  • Diet: Vegan



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