Vegan Lime Curd: Tangy, Creamy, and Dairy-Free

Lime curd is a sweet, zesty spread traditionally made with eggs and butter—but you can easily make a plant-based version that’s just as smooth and flavorful. This vegan lime curd is perfect for tarts, toast, or layering in desserts, and it only takes a few simple ingredients.

What Makes This Curd Vegan?

Instead of eggs and dairy, this recipe uses coconut milk or another plant-based milk, along with cornstarch as a thickener. The result? A silky-smooth curd with a bright citrus punch—no animals involved.

Ingredients

• 1/2 cup fresh lime juice (about 4 limes)
• Zest of 1–2 limes
• 1/2 cup full-fat coconut milk (or almond/oat milk)
• 1/3 cup organic cane sugar
• 2 tbsp cornstarch
• 1 tbsp vegan butter or coconut oil
• Pinch of turmeric (optional, for color)

Instructions

1. In a saucepan, whisk together the lime juice, zest, coconut milk, and sugar.
2. In a separate bowl, mix the cornstarch with 2 tbsp of water to form a slurry. Add it to the saucepan.
3. Heat the mixture over medium heat, stirring constantly until it thickens—about 5–7 minutes.
4. Remove from heat and stir in vegan butter and turmeric (if using).
5. Let cool before transferring to a jar. Store in the fridge for up to a week.

Ways to Use Vegan Lime Curd

• Spread on toast or scones
• Layer in cakes, cupcakes, or tarts
• Spoon over coconut yogurt or chia pudding
• Swirl into oatmeal or granola bowls

Conclusion

This vegan lime curd delivers all the brightness and creaminess you’d expect—without eggs or butter. Try it in your favorite desserts or enjoy it by the spoonful.