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.
2
Stir in the vegan butter, and cook for a further 2 minutes until smooth.
3
Allow to cool a little, then pour into a clean jar. Refrigerate overnight or for a few hours until set.
About Katy Beskow
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