Chicken Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these stunning little bites that are as impressive to look at as they are to eat. The cashew feta is the real star here — soaked raw cashews blended with lemon juice, apple cider vinegar, and nutritional yeast create a rich, crumbly topping that delivers serious cheesy flavor without a drop of dairy. A drizzle of balsamic glaze and a scatter of fresh mint pull everything together into something that tastes genuinely sophisticated. These are completely plant-based from top to bottom, so there's no need to scan labels or worry about hidden animal products sneaking into your spread. They work beautifully as a party appetizer, a light starter, or an elegant snack that comes together with minimal effort. The only real patience required is letting the cashews soak and giving the feta mounds a quick chill so they hold their shape on top of each cube. Serve them immediately after assembling and watch them disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!