By Calmful Living Kitchen
These watermelon bites are dairy-free, gluten-free, vegan, and paleo, making them the perfect snack to serve a crowd this summer. This recipe is a tad sweet and a tad savory, so it will pair well with a variety of foods at your next picnic, potluck, or BBQ. You can also adapt the cashew cheese to your personal taste by making it sweeter (add a touch of maple syrup), a little spicy with a hint of cayenne pepper, or add other herbs for a different flavor.
Serves a crowd
Prep time: 1 hour
Cooking time: 0 minutes
1 cup raw, unsalted cashews
1 tablespoon extra-virgin olive oil (or more, if needed)
1 tablespoon apple cider vinegar
¼ teaspoon black pepper
½ teaspoon salt
¼ cup fresh chives, minced
1 mini seedless watermelon (about 5 pounds) or half of a large watermelon
1 cup basil leaves
- Soak cashews in a few cups of water for about 20 minutes, until softened, then drain water and reserve cashews.
- Add cashews to a food processor along with olive oil, apple cider vinegar, black pepper, and salt. Process until smooth, scraping down the sides as necessary. If a smoother/creamier consistency is desired, add more olive oil as needed. Once smooth, add to a glass container and mix in chives.
- Store in the refrigerator and allow to firm up before using.
- Cut open the watermelon and cut the flesh into 1-inch chunks. Spoon a small amount of the cashew cheese on the watermelon cube and top with a basil leaf. Store in the refrigerator until serving.