Black Pepper Free Vegan Watermelon Bites with Cashew Feta
These little bites are the kind of appetizer that disappears from the platter before you even get a chance to explain what's in them. Juicy watermelon cubes are topped with a creamy, tangy cashew feta made entirely from blended nuts, lemon juice, apple cider vinegar, and nutritional yeast — no dairy, no animal products, and absolutely no black pepper hiding anywhere in the mix. The cashew feta firms up in the fridge into scoopable little mounds that sit perfectly on each cube, making the whole thing look far more impressive than the effort involved. A drizzle of balsamic glaze and a scatter of fresh mint bring a sweet-herby finish that ties every element together beautifully. For anyone navigating pepper sensitivities, this is the kind of crowd-pleasing party food that usually feels off-limits — but every single ingredient here is clean and straightforward. Flaky sea salt over the top at the end adds just the right savory pop without any of the heat that ground pepper typically brings. Serve these straight from the fridge on a warm day and watch them vanish.
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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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