Nightshade 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 from soaked raw cashews, lemon juice, apple cider vinegar, and nutritional yeast — no dairy, no tomatoes, no peppers, just bright, savory flavor that firms up beautifully in the fridge. For anyone navigating a nightshade-free lifestyle, appetizers and party bites can feel like a minefield, but every single ingredient here is naturally in the clear. Fresh mint and a drizzle of balsamic glaze pull the whole thing together, adding herbal freshness and a touch of sweetness that makes each bite feel genuinely elegant. These are the kind of snacks that disappear fast at a gathering, and nobody needs to know they were built around a dietary need rather than just good taste. Finish with a pinch of flaky sea salt and serve immediately for the best contrast of cold fruit and creamy, tangy topping.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!