Low Sugar Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these refreshing little bites that feel like something you'd find at a fancy summer party — except you made them yourself. The cashew feta comes together in a food processor from soaked raw cashews, lemon juice, apple cider vinegar, and nutritional yeast, delivering a rich, savory contrast to the fruit without a drop of added sugar anywhere in the recipe. Even the balsamic glaze drizzle is used as a finishing touch in a small enough amount to keep things naturally balanced. Fresh mint and flaky sea salt pull everything together, making each bite bright, salty, and satisfying all at once. This is the kind of appetizer that disappears fast, so consider doubling the cashew feta batch — it firms up beautifully in the fridge and can be prepped well ahead of serving. Whether you're watching your sugar intake or just trying to eat more whole-food ingredients, this recipe delivers serious flavor without any shortcuts or sweeteners sneaking in through the back door.
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Learn more →Ingredients
6 servings
For the cashew feta
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 3 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 1 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp garlic powder
For the bites
- 6 cups seedless watermelon, cut into 1-inch cubes (about 24 pieces)
- 2 tbsp fresh mint leaves, torn or thinly sliced
- 1–2 tbsp balsamic glaze, for drizzling
- flaky sea salt, to taste
- 1 tbsp extra virgin olive oil (optional)
Instructions
- 1
Drain and rinse the soaked cashews, then add them to a food processor along with the lemon juice, apple cider vinegar, water, nutritional yeast, salt, and garlic powder. Process for 2–3 minutes, scraping down the sides as needed, until the mixture is smooth and creamy with no visible cashew pieces.
- 2
Line a small baking sheet with parchment paper. Using a spoon or small cookie scoop, drop the cashew feta mixture in rough 1-teaspoon mounds onto the prepared baking sheet — you should get about 24 mounds. Refrigerate for at least 30 minutes, until the mounds are firm enough to handle.
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