Capsaicin Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with a tangy, creamy cashew feta is one of those combinations that sounds unexpected but absolutely delivers. The cashew feta comes together in a food processor — soaked cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder — then chilled until it firms up into little scoopable mounds that sit perfectly on each watermelon cube. Fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt pull the whole thing together into something that feels genuinely elegant. For anyone navigating capsaicin sensitivity, this is the kind of crowd-pleasing appetizer that requires zero substitutions or label-checking — every ingredient here is naturally free of hot peppers and spicy additives. The whole recipe is also completely plant-based, so it works beautifully for mixed gatherings without any fuss. These bites are best served right after assembling, when the watermelon is cold and the feta is still firm — which also makes them a great make-ahead option since the cashew feta can be prepped and refrigerated well in advance.
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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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