Soy Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with a tangy, creamy cashew feta is the kind of appetizer that disappears from the platter before you've even finished arranging it. The cashew feta comes together in a food processor with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder — no dairy, no soy, just a surprisingly rich and savory result that holds its shape after a quick chill in the fridge. Each bite gets finished with fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt, which means you're hitting sweet, salty, tangy, and herby all at once. Many store-bought vegan cheeses rely on soy-based ingredients, so making your own from scratch here is both the smarter and more delicious move. The whole thing is naturally plant-based and free from soy at every step, with no swaps or substitutions needed. It's elegant enough for a dinner party spread but honestly simple enough to throw together on a weeknight when you want something that feels a little special.
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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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