Whole 30 Vegan Watermelon Bites with Cashew Feta

Total time4 hr 20 min

Prep time20 min

Cook time0 min

Whole 30 Vegan Watermelon Bites with Cashew Feta

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Ingredients

6 servings

For the cashew feta

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
Roasted Salted Cashews, 7 oz Durham's Sea Salt Roasted Cashews Alesto Selection Cashews Woolworths Cashews Roasted & Salted President's Choice Unsalted Dry-Roasted Cashews
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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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