Cashew Raita

Cashew Raita
This is a great vegan alternative to the usual yoghurt based raita, perfect with curries.

100-120g cashew nuts, soaked for a few hours, then drained
100ml water
1 garlic clove, crushed (leave out if using Tandoori Masala)
2 tablespoons lemon juice
1 tsp either Korma, Bhuna, Goan or Tandoori Masala
Handful of mint or coriander
Salt and Pepper

Put all the ingredients into a blender (I used my Magic Bullet) and whizz up until smooth.  Add more water to get the desired consistency.

Serve raita alongside curries or as a tasty dip for nibbles.

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