Vegan Coconut Cucumber Raita – FRESH. OUT. Vegan Coconut Cucumber Raita – FRESH. OUT.

*Coconut yogurt is quite thin and the cucumbers, though pressed, will still release moisture. If making ahead of time, add 1/16 tsp xanthan gum when combining. It will stabilize the mixture without adversely affecting texture and prevent it from thinning out too much as it refrigerates. Stir again just before serving.

Refrigerate leftovers in a glass airtight container up to three days. The cucumbers will continue to give off liquid. Spoon off and discard excess liquid and stir immediately before serving. Total includes active prep only.

Nutrition Estimate Per Serving (ABOUT 1/3 CUP) – Calories: 40, Fat: 2g, Saturated Fat: 1.7g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 0g, Sodium: 303mg, Potassium: 3mg, Carbohydrates: 4.9g total/4.2g net, Fiber: .7 Sugar: .4, Protein: 1, Vitamin A: 1%, Vitamin C: 2.6%, Calcium: 11%, Iron: 1% (based on 2,000 calorie diet).