Vegan Lime Curd Recipes

If you’ve ever had traditional lime curd, you know it’s rich, tangy, and silky—perfect for slathering on toast, filling cakes, or adding a pop of flavor to pastries. But if you’re skipping eggs and dairy, don’t worry. Making vegan lime curd is not only possible, it’s downright easy and incredibly delicious. Whether you’re a longtime vegan or just experimenting with plant-based baking, you’ll be amazed at how simple ingredients can create such bright, creamy results.

Let’s dig into the world of vegan lime curd and explore a few variations, tips, and serving ideas that’ll keep your taste buds dancing.

Why Make Vegan Lime Curd?

Vegan lime curd isn’t just for vegans. It’s also a great option if:

You have egg or dairy allergies
You’re trying to eat more plant-based meals
You want a lighter, cholesterol-free version of a classic treat
You just love the idea of a tangy, creamy spread that’s a little unexpected

Traditional lime curd relies on eggs and butter for its texture and richness. But with a few clever swaps—like coconut milk, cornstarch, and vegan butter—you can get the same lush consistency and zesty flavor without any animal products.

Basic Vegan Lime Curd Recipe

This is your go-to, no-fuss recipe. It’s smooth, tangy, and takes less than 15 minutes to make.

Ingredients

Fresh lime juice (from about 4–5 limes)
Lime zest
Full-fat canned coconut milk
Cornstarch (or arrowroot powder)
Sugar (white, cane, or coconut sugar)
Vegan butter (optional, for added richness)
Pinch of turmeric (for color—totally optional)

Instructions

In a saucepan, combine lime juice, zest, sugar, and coconut milk. Whisk until smooth.
In a small bowl, mix cornstarch with a bit of water to form a slurry, then whisk it into the lime mixture.
Cook over medium heat, stirring constantly. It will start to thicken in about 5–7 minutes.
Once it’s thick and glossy, remove from heat. Stir in vegan butter (if using) and a pinch of turmeric for color.
Let cool, then transfer to a jar. It’ll thicken more as it chills. Store in the fridge for up to a week.

This curd is great on toast, inside pastries, or layered into parfaits.

Creamy Cashew Lime Curd

If you want something a little thicker and richer—maybe for filling cupcakes or topping a tart—try this version with blended cashews. Soaked cashews add body and a subtle nuttiness that balances the tart lime beautifully.

Ingredients

Soaked raw cashews (soak in water for 4–6 hours or boil for 10 minutes to soften)
Fresh lime juice and zest
Maple syrup or agave nectar
Coconut cream or oat milk
Pinch of sea salt
Turmeric (optional)

Instructions

Blend soaked cashews, lime juice, zest, sweetener, and a bit of milk until completely smooth.
Pour into a saucepan and heat gently, stirring constantly until slightly thickened.
Stir in a small pinch of turmeric for that yellowish tint if desired.
Chill before using—it thickens as it cools.

This curd is excellent in vegan cheesecakes or layered in a trifle.

Silken Tofu Lime Curd (High-Protein Option)

If you’re after a protein boost or want to avoid coconut, silken tofu is your friend. It blends into a super smooth base that’s surprisingly creamy.

Ingredients

Silken tofu
Lime juice and zest
Maple syrup or agave
Cornstarch
Vanilla extract
Turmeric (optional)

Instructions

Blend tofu, lime juice, zest, sweetener, and vanilla until very smooth.
Pour into a saucepan, whisk in cornstarch, and cook gently until thick.
Chill and store in a jar for up to five days.

This version works well as a dip for fruit or spread on muffins.

How to Use Vegan Lime Curd

Vegan lime curd is more versatile than you might think. Here are a few tasty ways to use it:

Spread it on toast, scones, or English muffins
Layer it in vegan trifles or parfaits
Swirl it into vegan yogurt or oatmeal
Use it as a filling for cupcakes, donuts, or sandwich cookies
Spoon it into tart shells and top with fresh berries
Add a dollop on top of pancakes or waffles
Mix it with vegan cream cheese for a tangy frosting

The sky’s the limit—anywhere you’d use lemon curd, lime curd is a fun twist.

Tips for Perfect Vegan Lime Curd

Use fresh lime juice for the brightest, most authentic flavor. Bottled lime juice tends to taste a little flat.
Zest before juicing—it’s easier to zest whole limes than squeezed ones.
Don’t overcook—curd thickens quickly and can turn gummy if overdone. Stir constantly and remove it from the heat as soon as it’s glossy and thick.
Strain if needed—if your curd has bits of zest or you want it ultra-smooth, strain it through a fine mesh sieve.
Cool completely—lime curd thickens more as it chills, so don’t panic if it seems too loose when hot.

Table: Comparison of Vegan Lime Curd Recipes

Version	Base Ingredient	Sweetener	Texture	Best Use
Classic Coconut	Coconut milk	Sugar	Smooth and silky	Toast, parfaits, tarts
Cashew Cream	Soaked cashews	Maple/agave	Thick and creamy	Cupcakes, cheesecakes, layered desserts
Silken Tofu	Silken tofu	Maple/agave	Light and smooth	Muffins, yogurt topping, fruit dip

FAQs About Vegan Lime Curd

Does vegan lime curd taste like regular curd?
Yes! It has the same tangy, creamy flavor, but without the eggs or dairy. You might notice a slight coconut flavor if using coconut milk, but it complements the lime nicely.

Can I make it sugar-free?
You can use sugar substitutes like monk fruit sweetener or stevia, but it may slightly alter the texture. Natural options like maple syrup or agave are best for keeping it smooth.

Can I freeze vegan lime curd?
Yes, most versions freeze well. Just store in a freezer-safe container, leaving a little space at the top for expansion. Thaw in the fridge and stir before using.

How long does it last in the fridge?
Usually about 5 to 7 days in an airtight container. If it starts to separate, just give it a good stir.

Can I use lemon instead of lime?
Absolutely. This recipe is easily adaptable to lemon, orange, or even grapefruit. Lime just adds a fun, tropical flair.

Conclusion

Vegan lime curd is one of those simple joys that feels like a little luxury. Whether you’re whipping up a tart, jazzing up your breakfast, or just sneaking spoonfuls straight from the jar, it’s a versatile treat that punches way above its weight.

It’s amazing what you can do with a few basic plant-based ingredients. With the right combo of citrus, creaminess, and sweetener, you’re just minutes away from a luscious, tangy delight. Once you’ve made one batch, you’ll want to keep some in the fridge at all times. Trust me—toast will never be boring again.

So grab those limes, roll up your sleeves, and get curding.