Lime: Vegan Cooking Guide
Lime adds a sharper, more floral and tropical acidity than lemon - it's essential in Mexican, Thai, Vietnamese and South American cuisines. Fresh lime juice and zest transform curries, salsas, guacamoles, ceviche-style salads and dressings. Like lemon, always use fresh rather than bottled for the best flavour.
How to Use Lime
Squeeze over finished dishes for brightness. Zest into curry pastes, marinades and desserts. Wedges alongside tacos, noodle bowls and grilled dishes allow diners to add their own acidity at the table.
Nutrition
Good source of vitamin C; contains limonene, hesperidin and other citrus flavonoids.
Chef's Tips
- Thai cooking almost always uses freshly squeezed lime juice added at the end - it's non-negotiable for genuine flavour.
- Lime zest in a chocolate brownie or cake adds a surprising freshness that balances the richness.
- For a quick, vibrant dressing: lime juice + sesame oil + soy sauce + garlic + ginger = instant Asian dressing.
→ Find the best substitutes for lime
Vegan Recipes Using Lime
Learn to cook with lime on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients