For those with a sweet tooth. Add to desserts or spread on toasted scones
Makes 1 small jar
Suitable for Vegans
- Zest and juice of three unwaxed limes
- 150g granulated sugar
- 400ml oat milk
- 1 tbsp cornflour
- 1 tbsp vegan butter
Add the lime zest and juice, sugar, oat milk and cornflour to a saucepan, then bring to a simmer for 10 minutes over a medium heat. Whisk frequently until it begins to thicken.
Stir in the vegan butter, and cook for a further 2 minutes until smooth.
Allow to cool a little, then pour into a clean jar. Refrigerate overnight or for a few hours until set.
Recipe created by Katy Beskow on behalf of Holland & Barrett. Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food, and fuss-free home cooking. As a vegan for 13 years, Katy has become adept at creating simple plant-based recipes without the hassle. She has 5 best-selling vegan cookbooks, including her latest, Vegan Fakeaway, released in July 2020.
Images by Luke Albert