Chestnut Free Vegan Watermelon Bites with Cashew Feta
Juicy, refreshing, and just a little bit fancy, these watermelon bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. The star of the show is a silky cashew feta blended with lemon juice, apple cider vinegar, and nutritional yeast — it's tangy, creamy, and surprisingly convincing as a cheese alternative. Each bite gets topped with fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt, so every single cube delivers a full hit of sweet, savory, and bright. The cashew feta firms up in the fridge, which means it holds its shape beautifully on top of the watermelon without sliding around. This is a fully plant-based recipe built from straightforward pantry staples, so there's no need to scan labels for hidden tree nut fillers or unexpected additives. It's an ideal warm-weather appetizer or party snack that looks far more impressive than the effort involved.
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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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