Cut avocado around the middle, lengthwise. Twist the two halves in opposite directions to open.
Remove the pit and scoop out flesh with spoon, into a food processor or blender.
Add cashew, salt, and lemon juice.
Blend until creamy and smooth.
Dollop over soup or anywhere else you'd use sour creme as a topping. Alternately, it can be used as a spread on toast or a dip with crackers or pita wedges.