Rice Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these elegant little bites that are as stunning on a platter as they are to eat. The cashew feta is made entirely from scratch — soaked raw cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder until impossibly smooth — so you know exactly what's going into every bite. A quick chill in the fridge firms the mounds just enough to perch beautifully on top of each watermelon cube. Fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt pull the whole thing together into something that tastes far more sophisticated than the effort involved. Grain-free appetizers that actually impress a crowd can be surprisingly hard to find, but this one delivers without any workarounds or substitutions — every ingredient here is naturally free of rice and rice-derived fillers. These are perfect for warm-weather entertaining, a light starter, or honestly just a snack you want to feel good about eating.
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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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