Mustard 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 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 little mounds on parchment gives them just enough structure to sit proudly on each watermelon cube without sliding off. Torn fresh mint and flaky sea salt pull everything together, adding brightness and a satisfying crunch in every bite. Many store-bought dips and spreads sneak in condiments or flavor boosters that can be a problem for those avoiding certain ingredients, so making your own feta-style topping from scratch keeps things clean and completely in your control. This one is naturally plant-based, free from anything fussy, and elegant enough to serve at a summer gathering or a casual weeknight snack spread.
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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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