Spice Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta is one of those combinations that sounds unexpected but tastes absolutely inevitable. The cashew feta comes together in a food processor — soaked raw cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder until silky smooth — then chilled into little mounds that hold their shape beautifully on each cube. Fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt pull the whole thing together into a bite that's bright, tangy, and just a little bit fancy. For anyone navigating a spice-free lifestyle, this recipe is a genuine treat — there's no reaching for a substitute or worrying about hidden heat, because the flavor here comes entirely from fresh, clean ingredients that do all the heavy lifting on their own. It works just as well as a party appetizer as it does a light snack, and the make-ahead cashew feta means assembly at serving time is effortless. The contrast of cold, crisp watermelon against the rich, lightly tangy feta is genuinely hard to stop 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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