Breastfeeding Friendly 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 before you even sit down. The cashew feta is made by blending soaked raw cashews with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder until completely smooth, then chilling the mounds until they're firm and scoopable. It's a clever, dairy-free approach that delivers that tangy, salty contrast you'd expect from real feta without any of the ingredients you might want to avoid while nursing. Fresh mint and flaky sea salt pull everything together into something that feels genuinely elegant with very little effort. Watermelon is naturally hydrating and light, which makes this a refreshing option when you're keeping an eye on what you're eating and drinking. Cashews bring healthy fats and a satisfying richness that makes these bites feel more substantial than a typical fruit snack. They come together quickly and serve beautifully straight from the fridge, making them ideal for a midday snack or a crowd-pleasing starter.
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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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