MSG 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 before you even get a chance to explain what's in it. 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 flavor enhancers, because store-bought vegan cheeses and pre-made dressings are notorious for hiding unwanted additives. Here, every ingredient is whole and straightforward, giving you bold, tangy flavor the honest way. Chilling the cashew mounds before assembling helps them hold their shape on top of the watermelon cubes, which is a small step that makes a big visual difference. Torn fresh mint and a pinch of flaky sea salt pull everything together into something that feels genuinely elegant without any complicated technique. Whether you're serving these at a summer gathering or just treating yourself to a light snack, they deliver serious flavor with total ingredient confidence.
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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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