Red Meat Allergy Friendly Vegan Watermelon Bites with Cashew Feta

Total time4 hr 20 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Vegan Watermelon Bites with Cashew Feta

Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — this is the kind of appetizer that disappears from the platter before you even sit down. The cashew feta is the real star here: soaked raw cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder create a tangy, velvety topping that rivals any dairy version. Chilling the mounds on parchment gives them just enough structure to sit beautifully on each watermelon cube without making a mess. Torn fresh mint and a finish of flaky sea salt pull the whole thing together, balancing the sweetness of the melon with bright, savory contrast. Since every ingredient here is entirely plant-based, there's zero concern about hidden animal proteins or cross-contact with red meat — it's naturally safe and genuinely delicious. This is the kind of dish that works just as well at a backyard cookout as it does at a dinner party, and it requires no cooking whatsoever. Make the cashew feta ahead of time, keep it chilled, and assembly takes only minutes.

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Ingredients

6 servings

For the cashew feta

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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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