Sour Cream and Onion Dip
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • Sour Cream and Onion Dip
  • 1 cup cashews (soaked for 4+hours and drained)
  • 1 juice of lemon
  • ¼ cup water
  • ¾ teaspoon apple cider vinegar
  • ½ teaspoon maple syrup
  • ¾ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • Some chopped chives for garnish
  • Equipment: high speed blender
  • Raw Jicama "Potato" Chips (optional)
  • 1 jicama
  • 1 Tablespoon nutritional yeast
  • ¼ teaspoon salt
  • ¼ cup water
  • A dash of olive oil
Sour Cream and Onion Dip
  1. Soak cashews in water for 4 hours. Drain the water, and rinse.
  2. Put all ingredients except for the chives into a high speed blender. Blend until smooth. Add a tiny bit more water if needed to help it blend smoothly.
  3. Place into a serving dish and garnish with chopped chives.
Raw Jicama "Potato" Chips (optional)
  1. Peel the jicama and slice into chip shapes. You can use a crinkle cutter if you like. In a small bowl, whisk together the nutritional yeast, salt, olive oil, and water.
  2. Toss in a few slices of jicama at a time in the nutritional yeast/olive oil mixture until evenly coated and the jicama is yellow in color. Set aside. Repeat until all the jicama slices are coated.
  3. Dab the excess moisture on the jicama slices with paper towel or dish towel. Or dehydrate at 115℉ (46℃) for 1-2 hours until the jicama slices' surface are dry.
  4. Serve with sour cream and onion dip.

  1. raw vegan sour cream and onion dip with jicama

    raw vegan sour cream and onion dip with jicama "potato" chips

Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at