Seed Oil Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — this appetizer is the kind of thing that disappears from the platter before you even sit down. The cashew feta comes together in a food processor with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder, delivering a tangy, savory richness that plays beautifully against the cool fruit beneath it. Keeping this completely free of refined seed oils is surprisingly simple here — every ingredient is clean and intentional, with optional extra virgin olive oil as the only fat in the whole recipe. Torn fresh mint and a pinch of flaky sea salt tie everything together, adding brightness and a little drama to each bite. The feta mounds chill in the fridge until firm, so assembly is quick and the whole thing looks far more impressive than the effort involved. Whether you're hosting a summer gathering or just want a snack that feels a little elevated, this one delivers on both flavor and simplicity.
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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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