Is Cilantro & Lime Pasta Sauce Vegan?

The Ingredient Breakdown

As a food scientist, I look at the function of ingredients, not just the name. When analyzing this Cilantro & Lime Pasta Sauce, the recipe is a classic example of a dairy-based cream sauce that has been brightened with acidity. The base is a standard vegetable stock, featuring organic carrot and celery concentrates, which provide a savory backdrop. However, the texture and mouthfeel come entirely from animal products.

The primary offender is the dairy trio: Cream, Cultured Buttermilk, and White Cheddar Cheese. The cream provides the rich, fatty mouthfeel, while the buttermilk adds a tangy sharpness that complements the lime. The inclusion of Ricotta Cheese (made from pasteurized whole milk and whey) adds graininess and body. Crucially, Whey is a byproduct of cheese manufacturing and is strictly non-vegan. Even the White Cheddar, which contains enzymes and cheese culture, is derived entirely from milk.

On the flavor front, the sauce uses Lime Juice Concentrate and Lime Oil to achieve that zesty kick, balanced by Roasted Green Jalapeño Peppers. While these ingredients are vegan, the binding agents are not. Xanthan Gum is a common thickener (technically vegan as it is fermented by bacteria), but it is suspended in a non-vegan matrix. Therefore, the sauce fails the vegan test.

Nutritional Value

From a nutritional standpoint, this sauce is high in calories primarily due to the Cream and Olive Oil. You can expect a significant amount of saturated fat coming from the dairy sources. The Rice Starch and Xanthan Gum keep the calorie count moderate per serving, but the sodium content is likely elevated due to the Sea Salt, Vegetable Broth Concentrate, and Cheese. It contains small amounts of natural sugars from the Onion and Carrot, but no added refined sugars are listed. It fits a standard diet but is not suitable for those monitoring saturated fat or sodium intake strictly.