Pregnancy Friendly Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta is the kind of refreshing bite that feels fancy without requiring much effort at all. The cashew feta is blended smooth from soaked raw cashews, lemon juice, apple cider vinegar, and nutritional yeast, giving you a tangy, rich topping that's completely dairy-free and made from whole, recognizable ingredients. That matters a lot when you're being more intentional about what goes into your body and want to skip the guesswork of store-bought processed cheeses. Fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt pull everything together into something that tastes genuinely elegant. Watermelon is a hydration powerhouse, and pairing it with the healthy fats from cashews makes this a snack that actually satisfies rather than just teasing your appetite. These bites work beautifully as a light appetizer, a party platter centerpiece, or an afternoon treat when you're craving something cool and a little indulgent.
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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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