1Place all ingredients into your blender (I used my Vitamix). Blend on high for 1 minute. Scrape down the sides of the blender and then blend on high for another 30-60 seconds, until very smooth and creamy.
2The recipe yields a little under one cup but the amounts are easy to double or triple. The sour cream will thicken and firm up as it sits in the refrigerator – it will become as thick as the commercial stuff. But if you want to pour it, you can – just give it a good whisk. Sour cream lasts about 7-10 days in the refrigerator.