¼cupfresh mint leaves[2-3 sprigs, 8 g], finely chopped
1tablespoonbalsamic vinegaror lemon juice
¼teaspooncoriander seed powderoptional
200mlcoconut milkthick and creamy (or Greek-style vegan yoghurt)
Salt to taste
You may peel the cucumbers or leave the skin on. Grate them using a coarse grater. Once grated, squeeze out the excess water from the cucumber and place them aside in another mixing bowl. You don’t actually need to remove the water to the last drop but just some of the excess so that the raita doesn’t turn out too watery.
If the coconut milk has solidified, beat it well into a smooth creamy mixture first. If you are using vegan yogurt instead, beat it to a smooth consistency too.
Then add all the rest of the ingredients into the mixing bowl with the grated cucumber and mix well.
Lastly add the salt to taste. If you are not serving the raita right away, you may refrigerate it without the salt. Then add the salt in just before serving.
Note: You can drink the leftover cucumber water or use it in a smoothie.Link to original recipe - Cucumber Raita with Mint - https://veganlovlie.com/cucumber-raita-mint-dip-vegan-recipe/
Cucumber Raita with Mint | A Refreshing Dip | Dairy-free + Soy-free + Vegan Recipe • https://veganlovlie.com/cucumber-raita-mint-dip-vegan-recipe/ • May 8, 2016