BHA & BHT Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — these little bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. The cashew feta is made entirely from scratch by blending soaked raw cashews with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder, so you know exactly what's going into every bite. That matters more than it might seem, because many store-bought vegan cheeses and processed snack foods rely on synthetic preservatives that people avoiding BHA and BHT have to watch out for. Here, every ingredient is whole and recognizable, with nothing hidden in a label. Fresh mint and flaky sea salt pull the whole thing together, giving you bright, herby contrast against the cool sweetness of the watermelon. The cashew mounds firm up in the fridge before serving, making them easy to plate neatly and impressive enough for guests. It's a no-fuss, no-compromise recipe that proves clean eating can still feel genuinely indulgent.
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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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