Xanthan Gum Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon meets a tangy, creamy cashew feta in these refreshing little bites that are as stunning on a platter as they are easy to pop in your mouth. The cashew feta comes together in a food processor — soaked cashews blended with lemon juice, apple cider vinegar, nutritional yeast, and a touch of garlic powder — no dairy, no stabilizers, no fillers of any kind. Chilling the scooped mounds for thirty minutes firms them up just enough to sit beautifully on top of each watermelon cube without falling apart. A scatter of fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt pull the whole thing together into something that tastes genuinely sophisticated. Many store-bought vegan cheeses rely on thickeners and gums to get that creamy texture, but here the cashews do all the work on their own, making this a clean and fuss-free option. These are perfect for summer entertaining, a light appetizer, or honestly just a snack you'll want to make on repeat all season long.
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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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