Add all of the ingredients to a high-speed blender and blend until it’s super smooth and creamy. Don’t stop blending until you get it there—you will! It could be up to 5 minutes of blending.
Add more water, 1 tablespoon at a time, if needed, until you reach sour cream-like consistency. Taste and add some salt if it needs it. Mine usually does!
This will keep in the fridge for up to a week.
This recipe was inspired by a recipe that I learned to make in my Rouxbe cooking class.