Hazelnut 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 a platter before you've even finished setting it down. The cashew feta is made entirely from scratch by blending soaked raw cashews with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder until silky smooth, so you know exactly what's in every bite. Chilling the mounds before assembly firms them up just enough to sit beautifully on each watermelon cube without sliding around. Fresh mint and flaky sea salt pull the whole thing together, giving you bright, savory, and sweet flavors all at once. For anyone navigating tree nut concerns around hazelnuts specifically, this recipe leans entirely on cashews, keeping things straightforward and worry-free without sacrificing that rich, tangy creaminess you want from a good feta-style topping. It's elegant enough for a dinner party but genuinely simple to put together, and the no-cook assembly means minimal cleanup.
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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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