Vegetarian Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these refreshing little bites that feel far more impressive than the effort involved. The cashew feta is the real star here — soaked raw cashews blended with lemon juice, apple cider vinegar, and nutritional yeast create a rich, crumbly topping that genuinely rivals the dairy version in both texture and flavor. A drizzle of balsamic glaze and a scatter of fresh mint pull everything together into something that tastes like summer on a platter. These are completely plant-based, so they work beautifully for mixed gatherings where you want one appetizer that satisfies everyone without compromise. Chilling the cashew mounds before assembling is the small but important step that keeps everything tidy and elegant when you plate up. Flaky sea salt at the finish ties the sweet, tangy, and herby notes into one perfect bite. Whether you're serving these at a backyard party or a casual dinner starter, they disappear fast.
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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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