Pescatarian Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these stunning little bites that are as impressive to look at as they are to eat. The cashew feta is the real star here — soaked raw cashews blended with lemon juice, apple cider vinegar, and nutritional yeast create a rich, crumbly topping that genuinely rivals the dairy version in both flavor and texture. A drizzle of balsamic glaze and a scatter of fresh mint pull everything together into something that tastes far more sophisticated than the short ingredient list suggests. These work beautifully as a party appetizer, a light starter, or an elegant snack that disappears fast from any platter. Because every component is completely plant-based, there's no need to scan labels or worry about hidden animal products — just fresh, whole ingredients doing all the heavy lifting. The chilling step is worth every minute, giving the cashew mounds enough structure to sit proudly on each watermelon cube without sliding off. Finish with a pinch of flaky sea salt and serve immediately for that perfect contrast of sweet, savory, and bright.
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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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