Gluten Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with a tangy, creamy cashew feta is one of those combinations that sounds unexpected but tastes absolutely inevitable. The cashew feta is made entirely from blended soaked cashews, lemon juice, apple cider vinegar, and nutritional yeast — no dairy, no gluten, just a surprisingly rich and savory dollop that holds its shape after a quick chill in the fridge. Each bite gets finished with fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt, which means every single piece delivers sweet, salty, herby, and tangy all at once. Because every ingredient here is naturally free of gluten — from the watermelon to the cashews to the balsamic drizzle — there's no swapping or substituting required, just straightforward assembly. These are the kind of appetizers that disappear fast at a party, but they're also easy enough to throw together for a weeknight snack or a summer lunch spread. The cashew feta can be made ahead and chilled, so when it's time to serve, you're really just stacking and drizzling.
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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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