Bethany's Vegan Kitchen

This creamy dairy free raita would be the perfect match for a hot curry. Ideal for when you accidentally add too much spice, and need something to cool down with. I used silken tofu as the base for this, it’s amazing for so many different things. I always like to keep a few packs on hand

You’ll need;

1. One 350g/12oz block of silken tofu, I use the kind in the tetra pack
2. 50ml plant milk
3. Two teaspoons of dried mint
4. The juice of half a lemon
5. A pinch of salt
6. 150g/5oz cucumber, finely diced

Method;

• All you have to do is add everything (except the cucumber!) into a food processor/blender, then pulse and blend until it’s mixed. You may have to stop to scrape down the sides
• Then just fold through the cucumber, pop it into the fridge and serve chilled. In the picture I served it on top of a baked potato that I’d spooned curry over. It was a delicious combination