Gut Friendly Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with a tangy, herb-flecked cashew feta is one of those combinations that sounds unexpected until the first bite — and then it makes complete sense. The cashew feta comes together in a food processor from soaked raw cashews blended with lemon juice, apple cider vinegar, and nutritional yeast, creating a creamy, probiotic-friendly topping that's genuinely satisfying without any dairy. Soaking the cashews before blending makes them easier to digest, which is a small but meaningful step for anyone keeping a close eye on gut comfort. A drizzle of balsamic glaze and a scatter of fresh mint pull everything together into something that feels elegant and refreshing at the same time. Watermelon itself is hydrating and gentle on the digestive system, making it a natural anchor for a snack or appetizer built around feel-good ingredients. The whole thing chills in the fridge before serving, so the flavors have time to settle and the feta firms up beautifully. It's the kind of dish that disappears fast at a gathering, and nobody needs to know how simple it was to put together.
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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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