Pork Free 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 even sit down. The cashew feta is made entirely from blended raw cashews, lemon juice, apple cider vinegar, and nutritional yeast — no dairy, no animal products, nothing to second-guess. A drizzle of balsamic glaze and a scatter of fresh mint pull the whole thing together with a sophistication that feels way more effort-intensive than it actually is. Every single ingredient here is naturally free from pork and pork-derived products, so you can serve these at a mixed crowd gathering without any mental checklist. The chilling step is key — those little cashew mounds firm up beautifully in the fridge, making them easy to perch right on top of each watermelon cube. Flaky sea salt at the finish amplifies the sweetness of the melon in the best possible way. These are the bites people ask you about long after the party is over.
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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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