Citric Acid Free Vegan Watermelon Bites with Cashew Feta
These refreshing little bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. Juicy watermelon cubes get topped with a creamy, tangy cashew feta made entirely from blended soaked cashews, nutritional yeast, and a splash of apple cider vinegar — no dairy, no compromise on flavor. The whole thing comes together with torn fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt for a sweet-savory combination that genuinely feels fancy. For anyone navigating a citric acid sensitivity, this recipe is worth a close look — the tang here comes from lemon juice and apple cider vinegar rather than processed citric acid additives, keeping the ingredient list clean and straightforward. Chilling the cashew feta mounds before assembly is the small step that makes everything hold together beautifully on the watermelon. It's a no-cook, crowd-pleasing bite that works just as well at a summer cookout as it does on 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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