High Fructose Corn Syrup 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 in minutes. The cashew feta is made entirely from scratch by blending soaked raw cashews with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder, so you know exactly what's going into every bite. That matters a lot when you're avoiding high fructose corn syrup, since store-bought vegan cheeses and flavored glazes can sneak in sweeteners you didn't ask for. Here, the only sweetness comes from the watermelon itself, which is exactly how it should be. Torn fresh mint and flaky sea salt pull the whole thing together, adding brightness and a little crunch that makes each bite feel intentional and restaurant-worthy. The cashew feta firms up in the fridge before assembly, so it holds its shape beautifully on top of each watermelon cube without sliding around. It's an impressive, no-cook-heavy appetizer that looks stunning and tastes even better than it looks.
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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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