Sweet, juicy watermelon meets a tangy, creamy cashew feta in these refreshing little bites that feel right at home on a sun-drenched table. The cashew feta is the real star here — soaked raw cashews blended with lemon juice, apple cider vinegar, and nutritional yeast create a surprisingly rich, cheese-like topping that firms up beautifully in the fridge. A drizzle of balsamic glaze and a scatter of fresh mint pull everything together with that bright, herb-forward finish so central to Mediterranean-style eating. The optional splash of extra virgin olive oil adds a silky depth that makes each bite feel genuinely indulgent. This kind of recipe is a great example of how plant-forward cooking doesn't mean sacrificing satisfaction — the combination of textures and flavors here is layered and complex without being fussy. They come together with minimal cooking and a short chill time, making them ideal for warm-weather entertaining or a light starter before a bigger spread.
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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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