Brazil Nut Free Vegan Watermelon Bites with Cashew Feta
These refreshing little bites are the kind of appetizer that disappears from the platter before you even sit down. Juicy watermelon cubes get topped with a creamy, tangy cashew feta made entirely in the food processor — lemon juice, apple cider vinegar, nutritional yeast, and garlic powder come together to create something that genuinely rivals the dairy version. A drizzle of balsamic glaze, a scatter of fresh mint, and a pinch of flaky sea salt pull the whole thing into sweet-savory territory that feels effortlessly elegant. Store-bought vegan cheeses can be a minefield of unexpected nut varieties, so blending your own from raw cashews means you know exactly what's in every bite. The feta mounds chill in the fridge until firm, making this a great make-ahead option when you're entertaining. It's plant-based, crowd-pleasing, and genuinely stunning on a platter — proof that simple ingredients and a little technique go a very long way.
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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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