Emulsifier Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — this appetizer is the kind of thing that disappears from the platter before you even sit down. The cashew feta comes together in a food processor using soaked raw cashews, lemon juice, apple cider vinegar, nutritional yeast, and a few pantry staples, with no store-bought cheese alternatives or additive-laden shortcuts required. That matters here, because many commercial vegan cheeses and dressings rely on emulsifiers to hold their texture — this one gets its smooth, scoopable consistency purely from well-soaked cashews and a good blitz in the food processor. After a quick chill in the fridge, the mounds firm up beautifully and hold their shape right on top of each watermelon cube. Fresh mint and a pinch of flaky sea salt tie the whole thing together, giving you that perfect balance of sweet, tangy, and savory in every single bite. It's elegant enough for a summer dinner party but genuinely simple to pull off, and every ingredient on the list is exactly what it says it is — nothing hidden, nothing processed beyond recognition.
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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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