Nutmeg 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 made entirely from blended soaked cashews, lemon juice, apple cider vinegar, and nutritional yeast, giving you a tangy, rich topping that rivals any dairy version. Chilling the mounds before assembly is the secret move here — it firms them up just enough to sit beautifully on each watermelon cube without sliding off. Fresh mint and flaky sea salt pull the whole thing together, adding brightness and a little crunch in every bite. This recipe is naturally free of warm spices like nutmeg, so there's no need to swap anything out or double-check a spice blend — what you see is what you get. It's an impressive, no-cook (beyond the food processor) option that works equally well as a party starter or a light summer snack.
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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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