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 comes together in a food processor — soaked cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder until impossibly smooth — then chilled into little mounds that hold their shape beautifully on each cube. A drizzle of balsamic glaze, a scatter of fresh mint, and a pinch of flaky sea salt pull the whole thing into something that feels genuinely restaurant-worthy. Every single ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — it just works as written. The contrast of cold, crisp watermelon against the rich, savory feta is the kind of flavor pairing that sounds unexpected but tastes completely inevitable. These bites are ideal for warm-weather entertaining, and the cashew feta can be made ahead so assembly takes just minutes when guests arrive.
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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.
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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