Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — this appetizer is the kind of thing that disappears from the platter before you even sit down. The cashew feta is the real star here, blended smooth from soaked raw cashews with lemon juice, apple cider vinegar, and nutritional yeast until it's tangy, rich, and surprisingly convincing. Chilling the mounds on a baking sheet firms them up just enough to perch perfectly on each watermelon cube without sliding off. Fresh mint and a finishing pinch of flaky sea salt pull the whole thing together with a brightness that makes every bite feel intentional. For anyone navigating a low-iodine approach, this recipe is a natural fit — it skips dairy, seafood, and iodized salt entirely, relying instead on whole plant-based ingredients that are straightforward to source and verify. It's elegant enough for a dinner party but genuinely simple to put together, with no cooking required beyond a quick spin in the food processor.
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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.
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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