Paleo Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with a creamy, tangy cashew feta and finished with fresh mint, balsamic glaze, and flaky sea salt — these little bites are genuinely stunning on a platter. The cashew feta comes together in a food processor using soaked raw cashews, lemon juice, apple cider vinegar, and a handful of simple pantry staples, then chills until it's firm enough to scoop right onto each watermelon cube. It's the kind of appetizer that disappears fast at a gathering, and it looks far more impressive than the effort involved. Nutritional yeast and garlic powder give the feta a savory, almost cheesy depth that plays beautifully against the sweetness of the watermelon. Because every ingredient here is whole-food and plant-based, this recipe fits naturally into a grain-free, legume-free eating style without any awkward substitutions or compromises. The optional drizzle of extra virgin olive oil adds a subtle richness that ties everything together. Make the cashew feta ahead of time, keep it chilled, and assembly takes just minutes before serving.
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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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