Walnut Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with a tangy, creamy cashew feta and finished with fresh mint, balsamic glaze, and flaky sea salt — these little bites are the kind of appetizer that disappears from the platter before you even sit down. The cashew feta is the real star here, blending soaked raw cashews with lemon juice, apple cider vinegar, and nutritional yeast into something surprisingly rich and cheese-like without a drop of dairy. It chills in the fridge until firm, so each mound holds its shape beautifully on top of the watermelon cube. The whole thing comes together with no cooking required, just a food processor and a little patience while things chill. For anyone navigating tree nut concerns specifically around walnuts, this recipe leans entirely on cashews, so you get all the creamy, indulgent texture without any of the worry. The contrast of cold fruit, savory feta, herby mint, and that sweet-tart balsamic drizzle hits every note at once. These are effortlessly elegant and genuinely fun to make for a crowd.
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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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