PCOS Friendly Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with a tangy, creamy cashew feta is the kind of appetizer that disappears from the platter before you've even finished arranging it. The cashew feta is made entirely from whole, plant-based ingredients — soaked raw cashews blended with lemon juice, apple cider vinegar, and nutritional yeast — giving you that salty, briny punch without any dairy. For anyone managing hormonal balance through diet, leaning on anti-inflammatory whole foods and cutting out processed ingredients matters, and every component here earns its place. Fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt pull the whole thing together into something that feels genuinely elegant. The natural sweetness of the watermelon is balanced by the acidity of the feta and glaze, so nothing tastes one-note or overly sugary. It's a no-cook assembly once the cashew mixture is blended and chilled, making it an easy win for warm days when you want something impressive without turning on the oven.
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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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