Anti Inflammatory Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — this is the kind of appetizer that disappears from the platter before you even sit down. The combination of cool fruit, tangy blended cashews, fresh mint, and that glossy sweet-savory finish hits every note at once. Raw cashews soaked and blended with lemon juice, apple cider vinegar, and nutritional yeast create a surprisingly rich, cheese-like topping that's completely plant-based and free from the dairy and processed ingredients that can work against an anti-inflammatory lifestyle. Watermelon itself is loaded with hydrating, antioxidant-rich goodness, and paired with heart-healthy olive oil and the bright punch of fresh mint, every single bite is working in your favor. The balsamic glaze ties it all together with a depth that makes this feel genuinely elegant rather than just "healthy food." It's a no-cook, crowd-pleasing recipe that proves eating to support your body doesn't mean sacrificing flavor or fun.
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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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