Shellfish 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 blended raw cashews, lemon juice, apple cider vinegar, and nutritional yeast — no dairy, no shortcuts, just a surprisingly rich and savory result that firms up beautifully in the fridge. A drizzle of balsamic glaze and a scatter of fresh mint pull everything together into something that tastes genuinely sophisticated. These are the kind of appetizers that disappear fast at a party, and nobody needs to know how simple the ingredient list really is. Since everything here is whole-food and plant-based, you never have to second-guess labels or worry about hidden seafood derivatives that sometimes sneak into store-bought dips and dressings. The flaky sea salt finish is a small touch that makes a big difference, adding a little crunch against the cool, silky feta and the crisp watermelon.
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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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