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.
Steps
1
Making the Raita
Ingredients
1 1/2 cups Cashew Cream
1 cucumber, half grated, half diced
1 tbsp grated onion
1 tsp jalapeño, minced (add more to taste)
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
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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Hi Arwa - thanks so much for pointing this out. Cashew Cream is the way to go with this recipe as it's designed to be dairy-free - we will adjust that edit. Many thanks for engaging with Rouxbe! Chef Kirk
Kirk B •Hi Arwa - thanks so much for pointing this out. Cashew Cream is the way to go with this recipe as it's designed to be dairy-free - we will adjust that edit. Many thanks for engaging with Rouxbe! Chef Kirk
Darrelyn R •Hi - I noticed when clicking on the above link for the "Cashew Cream" it links to the "Cashew Sour Cream recipe..."
Eric W • Rouxbe Staff •Darrelyn, these are very similar preparations. You can reduce the vinegar and/or lemon juice to your liking for a less 'sour' cream.