Roast it for 5-7 minutes until the peel has darkened and is bubbling. Flip it and cook it for another 5-7 minutes. Remove it from the oven and let it cool for a few minutes.
To a blender, add the vegan sour cream, plant milk, avocado, lime juice, peeled garlic cloves, and salt. Cut the stem off the jalapeño and add it to the blender as well.