Pecan Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these refreshing little bites that are as stunning on a platter as they are easy to eat. The cashew feta comes together in a food processor — soaked raw cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder — then chilled until it firms up into scoopable, cloud-like mounds. No dairy, no nuts you need to worry about, just a genuinely satisfying cheese-like topping that earns its place on every single cube. A drizzle of balsamic glaze, a scatter of fresh mint, and a pinch of flaky sea salt pull the whole thing together into something that tastes way more sophisticated than the effort involved. These are the kind of appetizers that disappear fast at a party, and nobody ever guesses the feta is completely plant-based. Whether you're serving a crowd or just treating yourself to a fancy snack situation, this one is hard to beat on a warm day.
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!