Fish Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these elegant little bites that are as stunning on a platter as they are to eat. The cashew feta comes together in a food processor — soaked cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder until impossibly smooth — then chilled into firm, scoopable mounds that hold their shape beautifully on top of each watermelon cube. A drizzle of balsamic glaze, a scatter of fresh mint, and a pinch of flaky sea salt pull the whole thing together into something that tastes genuinely sophisticated. Because every ingredient here is entirely plant-based, there's zero concern about seafood cross-contact or hidden fish-derived additives that can sneak into store-bought dips and dressings. This is the kind of appetizer that disappears fast at a party, and people are always surprised to learn the "feta" is made entirely from cashews. Keep the assembled bites chilled until just before serving so the feta stays firm and the watermelon stays crisp and refreshing.
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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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