Ginger Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — these little bites are the kind of appetizer that disappears from the platter before you even sit down. The cashew feta is the real star here, blended smooth with lemon juice, apple cider vinegar, and nutritional yeast until it's tangy and rich in a way that genuinely rivals the dairy version. Chilling the scooped mounds before assembling gives them just enough structure to sit beautifully on each watermelon cube without sliding off. Torn fresh mint and a pinch of flaky sea salt tie everything together, adding brightness and a little crunch that makes every bite feel intentional. Many store-bought appetizers and flavored cheeses sneak in warming spices you might not expect, so making this from scratch means you stay in full control of every ingredient. It's naturally plant-based, refreshing, and elegant enough for a dinner party but easy enough to throw together for a casual afternoon snack.
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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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