Raita is one of my favorite Indian sides. It's a cucumber yogurt dip similar to tzatziki, but swaps out the dill for mint. My cookbook says it aids in digestion and since I was serving a lot of unfamiliar food to a large audience, I decided to take any help I could get.
For the base of the yogurt, I needed a dairy free alternative. I tested out 3 non-dairy yogurts: Forager Project Dairy-free Cashewmilk Yogurt Unsweetened Plain , So Delicious Vegan, Unsweetened Plain Coconut Milk Yogurt Alternative, and Trader Joe's Cashew/coconut unsweetened plain.
We tasted them all and found that the texture and tang of the So Delicious was the best of the choices. I'm sharing this really for my own notes for the next time I need this info.
Raita
2 tbls chopped garlic
4 tbls finely chopped fresh mint
1 English cucumber, cut in quarters and sliced thin
Salt and pepper to taste
Combine ingredients and let sit for at least 30 minutes. It's best when the flavors get a chance to meld. Serve as a side to spicy dishes for a cooling effect, or as a dip for veggies and pitas!
Comments
Post a Comment