If you feel that the crema is too thick after blending, add water one tablespoon at a time until you get the desired consistency. You don't want it thin and runny, but it should be a creamy and slightly thicker than pourable consistency. You can also use extra lime juice to thin it out if you don't want to use water.

If you want to use more or less cilantro in this recipe, feel free to adjust to your liking.

Low fat sour cream may be used if you prefer it over full fat.

I used 1% milk in this recipe, but you can use 2% or whole milk as well.

Your crema will keep in a container with a tight fitting lid for up to a week. If it appears that the crema has separated simply give it a good stir before using.

This sauce is great with tacos, quesadillas, nachos, or burritos. You can also use it as a dip or as a salad dressing.

You can easily double the recipe for this crema if you know that you will need a lot of it.

If you don't have a blender, you can also use a food processor to make it.

I have not tested this recipe with non dairy milk or non dairy sour cream, if you give it a try please let me know how it turned out for you!