Honey Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these stunning little bites that are as impressive to look at as they are to eat. The cashew feta comes together in a food processor with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder — no dairy, no animal products, and absolutely no honey or bee-derived ingredients anywhere in the recipe. That matters more than you might think, since plenty of store-bought vegan cheeses and glazes sneak in honey as a sweetener or flavor booster. Here, the balsamic glaze and a pinch of flaky sea salt do all the heavy lifting, delivering that sweet-savory contrast without it. Chilling the cashew feta mounds before assembly is the small step that makes everything feel polished and restaurant-worthy. Fresh mint scattered over the top adds a bright, herby lift that ties the whole platter together. These are the kind of appetizers that disappear fast, so consider doubling the batch.
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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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