Vegan Instant Onion Raitha Recipe

You can use this onion raitha recipe to make instant raitha!

What’s wrong with Cow's milk or yogurt? Well, it is not suitable for humans. It is made specifically by the cow for her calf to grow rapidly into a full sized cow. Dairy consumption, even from cows that are raised on a farm and fed organic fodder/grass fed is linked to chronic lifestyle diseases. Casein a protein in cows milk is linked to cancer promotion as well.

Switch to Plant Based Dairy Alternatives. Upgrade to food that truly loves you back.

Whole Food Plant Based Onion Raitha Recipe

Course Meals: Side Dish for Course 3: Grain Dishes at Breakfast, Lunch & Dinner
Cuisine: Indian Recipe
Prep Time: 10 minutes
Servings: 4 people

INGREDIENTS

1. 1/2 cup Cashews
2. 1 Lemon
3. 2 Onions
4. 1/4 inch Fresh Ginger
5. 1 Green Chilli
6. 1 plant Coriander
7. 1/4 tsp Black Pepper Powder
8. 1 3/4 cups Water
9. 4 tsp Miso Paste

INSTRUCTIONS

1. Soak cashews overnight or at least for 30 minutes. Squeeze in lemon, add miso paste, pepper powder, and water, and blend into a smooth paste. This should give you a creamy consistency.
2. Peel and chop onions. Remove roots and chop coriander. Slit green chili along its length. Chop and crush ginger. Add these to the mix.
3. Serve fresh, with foxtail millet veg pulao!

Nutrition Science Highlights for Whole Food Plant Based Onion Raitha Recipe

1. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!
2. Why miso paste? Miso paste is fermented & salted soya bean paste. Maximum recommended salt intake is 3 grams per day per person. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later.