Seeds Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these refreshing little bites that feel like something you'd find at a fancy summer party — except you made them yourself. The cashew feta comes together in a food processor with lemon juice, apple cider vinegar, nutritional yeast, and garlic powder, then chills until it's firm enough to perch right on top of each watermelon cube. Every component here is completely free of seeds, so there's no need to swap anything out or second-guess the ingredient list. A drizzle of balsamic glaze and a scatter of fresh mint bring a bright, herby contrast that makes the whole thing taste far more complex than the effort involved. Flaky sea salt over the top ties it all together with a satisfying savory finish. These are best served immediately so the watermelon stays crisp and the feta holds its shape — which honestly just means less waiting and more 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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