Macadamia 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 the platter before you even sit down. The cashew feta is the real star here: soaked raw cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder until impossibly smooth, then chilled into little scoopable mounds that hold their shape beautifully on each watermelon cube. It's a fully plant-based bite that doesn't ask you to compromise on richness or flavor. Torn fresh mint and a pinch of flaky sea salt pull everything together, giving you sweet, tangy, savory, and herby all in one mouthful. For anyone navigating tree nut concerns specifically around macadamias, this recipe leans entirely on cashews — no macadamia oil, macadamia cream, or any macadamia-based ingredient in sight. It's an elegant, crowd-pleasing appetizer that looks far more impressive than the effort it actually takes.
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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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