Beef Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these refreshing little bites that are as stunning on a platter as they are to eat. The cashew feta is the real star here — soaked raw cashews blended with lemon juice, apple cider vinegar, and nutritional yeast create a surprisingly rich, cheese-like topping that firms up beautifully in the fridge. A drizzle of balsamic glaze, a scatter of fresh mint, and a pinch of flaky sea salt pull everything together into something that tastes far more sophisticated than the effort involved. These are naturally free from any animal products, so there's zero need to scrutinize labels or swap out a single ingredient — everything on the list is clean and plant-based from the start. They work brilliantly as a party appetizer, a light starter, or an elegant snack that disappears fast. The contrast of cold, crisp watermelon with the cool, savory feta mounds is genuinely addictive, and the balsamic glaze adds just enough depth to keep each bite interesting.
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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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