14 oz coconut milk full fat 1/2 large English cucumber finely chopped (about 1.5 cups) 3 tbsp fresh mint leaves chopped 1 lime juice 3/4 tsp ground cumin 1/4 tsp paprika 1/8 tsp salt pinch cayenne pepper Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify. Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita. Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream. Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup. Place in the refrigerator for 1 hour to chill and then serve.

Per 1/4 cup: Calories 92, Carb: 6, Protein: 3, Fat: 7, Sodium: 42 Fiber: 1

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CASHEW VERSION:
2 CUPS RAW CASHEWS, soaked overnight
1 tb vinegar, 1.5 C water, 3 probiotic caps
1/2 cup chopped onion
.5 tsp black salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SILKEN TOFU VERSION:

1 16 OZ PKG SILKEN TOFU 2 TB kalamata olive brine 1/4 cup hemp oil 1 tsp black salt 2 cups chopped green onion (one bunch)

Per 1/4 cup: Calories 93, Carb 3, Protein 23, Fat 8, Sodium 165 mg, Fiber 1