Mushroom Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with a tangy, creamy cashew feta is one of those combinations that sounds unexpected but tastes absolutely inevitable. The cashew feta comes together in a food processor — soaked cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder — delivering a rich, savory contrast to the cool fruit beneath it. A drizzle of balsamic glaze and a scatter of fresh mint pull the whole thing into something that feels genuinely elegant. These bites are completely plant-based, and every single ingredient is straightforward and easy to source without any concern about hidden fungi or mushroom-derived additives sneaking in. The cashew feta firms up in the fridge before assembly, so each bite holds together beautifully on the platter. Whether you're serving these at a summer gathering or just treating yourself to something a little fancy on a weeknight, they disappear fast — so consider making a double batch of that cashew feta while you're at it.
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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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