Turmeric Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta and a drizzle of balsamic glaze — this is the kind of appetizer that disappears from the platter before you even sit down. The cashew feta comes together in a food processor with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder, then chills until it's firm enough to scoop right onto each watermelon cube. That tangy, savory contrast against the cool fruit is genuinely addictive. Fresh mint and flaky sea salt pull everything together, making each bite feel a little fancy without any real effort. Many store-bought vegan cheeses and spice blends sneak in anti-inflammatory powders that can be hard to spot on labels, so blending your own feta from scratch here keeps things completely clean and in your control. These are naturally plant-based, built entirely from whole, simple ingredients, and there's nothing in the lineup that doesn't belong. Whether you're serving them at a summer gathering or just treating yourself to something refreshing, they're as pretty as they are delicious.
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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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