Cucumber Raita

Cucumber Raita


This non-dairy raita is made with cashew cream, cucumber, onion, cilantro, mint, jalapeño, cumin and chili powder. This refreshing and flavorful sauce pairs well with any number of Indian dishes. Raita is used to balance and mellow out the spiciness of a dish.
  • Serves: 3 cups
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Views: 6,002
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Step 1: Making the Raita

• 1 1/2 cups Cashew Cream
• 1 cucumber, half grated, half diced
• 1 tbsp grated onion
• 1/3 cup cilantro, roughly chopped
• 1/8 cup mint, roughly chopped
• 1/2 tsp ground cumin, or to taste
• 1/2 tsp sea salt, or to taste
• 1 tsp jalapeño, minced (add more to taste)
• chili powder, for garnish


To make the raita, first prepare your mise en place—including the making of the Cashew Cream. Note that you may need to add a bit of water to the Cashew Sour Cream, if it is too thick.

To assemble the dish, reserve approximately 2 tbsp of diced cucumber and then combine all of the remaining ingredients. Gently mix together and taste for seasoning. Adjust the salt and heat as desired.

Lastly, spoon into a serving dish and garnish with the reserved cucumber, a good sprinkling of chili powder and a few cilantro leaves, if desired.

Serve alongside your favorite Indian dish. This cool, slightly salty condiment is used to temper the heat in spicy Indian dishes.


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