Nitrate & Nitrite Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — this is the kind of appetizer that disappears from the platter before you even sit down. The cashew feta is the real star here: soaked raw cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder create a tangy, rich dollop that mimics the briny punch of traditional feta without any dairy. Chilling the mounds on a parchment-lined sheet firms them up just enough to sit beautifully on each watermelon cube, making the whole thing look far more impressive than the effort involved. Torn fresh mint and a pinch of flaky sea salt tie everything together with a bright, herby finish. Because every ingredient here is whole and unprocessed — no cured meats, no packaged deli items, no preserved anything — you can serve these bites with total confidence that nothing sneaky has made its way onto the platter. They're ideal for warm-weather gatherings, easy enough to prep ahead, and genuinely stunning on a serving board.
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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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