Cinnamon 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 from blended nuts, lemon juice, apple cider vinegar, and nutritional yeast — no dairy, no shortcuts, just genuinely good flavor. The cashew feta firms up in the fridge into scoopable little mounds that hold their shape beautifully on each cube. A drizzle of balsamic glaze and a scatter of fresh mint pull the whole thing together into something that feels fancy without much effort at all. Many store-bought vegan cheeses and pre-made appetizers sneak in spice blends that can be hard to vet, so making the feta from scratch here keeps everything clean and straightforward. The ingredient list is short, the steps are simple, and the result is a stunning, crowd-pleasing bite that works just as well at a summer cookout as it does at a dinner party spread.
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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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