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Cashew Cream Raita

By Chef Linda

Raita is a traditional Indian condiment served with most meals. It can be served as a dip, sauce, or dressing and is typically made with yogurt. In our vegan version of Cashew Cream Raita, we skip the yogurt (though you could make this recipe with non-dairy yogurt) and use cashews as the basis. Cashews are highly nutritious and work well here because they are luscious and creamy when soaked in advance.

Cashew Cream Raita

YIELDS
2 cups

INGREDIENTS

 2 cups raw cashews, soaked for several hours

 ¾ cup water

 1 medium cloves garlic, peeled

 2 tablespoons lemon juice

 1 tablespoon nutritional yeast

 1 teaspoon cayenne pepper

 ½ medium cucumber peeled, seeded and minced

 2 tablespoons chopped mint

 ¾ teaspoon ground cumin

 Salt and pepper to taste

DIRECTIONS

1

Drain and rinse soaked cashews. Combine the first 5 ingredients (cashews through cayenne) in a high-powered blender and blend on high until smooth. Add more liquid if necessary to achieve a medium-thick consistency.

Empty into a bowl then stir in; cucumber, mint, cumin and salt and pepper. Place in a small bowl for serving alongside other dishes in the meal.

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CategoryGluten Free, Peanut Free, Sauces, Soy FreeTags#dairyalternatives, #ethnic, #indian

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