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Zest and juice the limes.
Add the sugar, and cornstarch to a saucepan and whisk out any lumps. Add the non-dairy milk and whisk until you have a smooth thin paste. Then add the lime juice and zest and whisk again to combine.
Place the saucepan on medium heat and bring to a gentle simmer. Turn down the heat to low and cook for 8-10minutes, while stirring alternating with a rubber spatula and a whisk to prevent the mixture from sticking to the pan. The mixture will thicken and should coat the back of the spatula.
Remove the saucepan from the heat and stir in the vegan butter until completely incorporated and you have a smooth curd. Pass the mixture through a fine-mesh sieve to remove any lumps and zest, then allow it to cool to room temperature for 20 minutes.
Transfer the curd to an airtight jar and refrigerate until ready to use. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.It will keep for at least 1 week in an airtight container in the fridge. You can also freeze it for several months in a covered container and thaw it in the refrigerator overnight.
Serving and storage: The curd will naturally thicken in the fridge. Give it a good stir before serving. For a runnier consistency, simply gently warm over low heat while stirring constantly.