Pistachio 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 to eat. The cashew feta comes together in a food processor with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder — blended until completely smooth, then chilled until it holds its shape. That cooling step is what makes the whole thing work, giving you a scoopable, feta-like dollop that sits beautifully on top of each watermelon cube. Fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt pull everything together into a bite that hits sweet, salty, tangy, and herby all at once. Store-bought vegan cheese can be a minefield of unexpected ingredients, but making your own here means you know exactly what's in it — no hidden nuts beyond the cashews, no fillers, no surprises. These are the kind of appetizers that disappear fast at a party, and nobody will believe they took so little effort to pull off.
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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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