Sesame 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 a platter before you even get a chance to explain what's in it. The cashew feta is the real star here, blended smooth from soaked raw cashews with lemon juice, apple cider vinegar, and nutritional yeast until it's tangy, rich, and surprisingly convincing. Chilling the mounds on parchment gives them just enough structure to sit beautifully on each watermelon cube without falling apart. Torn fresh mint and a pinch of flaky sea salt pull everything together, adding brightness and a little crunch to every single bite. Many store-bought dips and cheese alternatives sneak in sesame-derived ingredients or are processed on shared lines, so making this from scratch puts you fully in control of what goes into it. It's naturally plant-based, built entirely from whole, recognizable ingredients, and elegant enough to serve at a summer gathering without any last-minute label-checking stress.
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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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