Vegan Sage Brown Butter Sauce

Vegan Butternut Squash Ravioli by Pasta-based. Fresh sage leaves lined up on a white table.

Sage Brown Butter Sauce. I’m obsessed. This sauce is GODLY. This sauce is so freaking good, I literally said to Matt while eating it, “I can drink this sauce.” Like, pour into your fanciest crystal wine glass and slurp it down.

Unfortunately, we aren’t allowed to have any crystal glassware because I would shatter them just by breathing. Once, I broke two wine glasses in under a second. Yep. I spun around and accidentally hit one wine glass which flew off the counter only to hit another wine glass, shattering them both. I don’t know what’s wrong with me.

Anywaaay, this sage brown butter sauce uses vegan butter. The only brand of vegan butter that I can find in my local store is Earth Balance so I always use that. I know Miyokos makes a vegan butter which I’m sure is AMAZING but I haven’t seen it near me. Use whichever vegan butter you can find, okay? If you’re totally stumped on it, you can probably use olive oil instead – it will be slightly different but still pretty delicious.

Vegan Butternut Squash Ravioli by Pasta-based. Close and detailed photo of sage leaves.

Also, sage. What a lovely herb. It just has a beautiful flavor and aroma. I would stick a sage leaf up my nostril and walk around like that if it wouldn’t make me a total weirdo.. although just by saying that I’m probably already a total weirdo.. okay, enough of this. Sorry.

This sauce comes together in just a few minutes. Heat the butter in a skillet on medium-high heat until the butter starts to brown. Then, add sage leaves and let them sizzle for a few seconds. Remove the pan from the heat before adding minced garlic – otherwise, the garlic will burn and that would just be terrible. So, remove the pan from the heat. Add the garlic and wait a few more seconds until it browns up a little.

Vegan Butternut Squash Ravioli by Pasta-based. Finished and cooked ravioli nestled together on a white plate covered in a sage, garlic, brown-butter sauce with fresh sage leaves for garnish.

Finally, add lemon and vegetable broth and stir together. That’s it! This sauce is the recommended, PERFECT, combination for our Butternut Squash Ravioli recipe. It also goes super well with our Sweet Potato Gnocchi. You can also serve it with a simple spaghetti and broccoli dish – whatever you think, once you taste it, you’ll be hooked!

HOW TO MAKE VEGAN SAGE BROWN BUTTER SAUCE IN 30 SECONDS:

Easy.
Simple.
Quick.
Lemony.
Garlicky.
Buttery.

5 from 2 votes
Vegan Butternut Squash Ravioli by Pasta-based. Close and detailed photo of sage leaves.
Vegan Sage Brown Butter Sauce
Cook Time
5 mins
Total Time
5 mins
 

Quick, simple, 5-minute vegan lemony, garlicky, Sage Brown Butter Sauce. 

Course: Sauce
Cuisine: Vegan
Ingredients
  • 1/4 cup vegan butter (like Earth Balance)*
  • 8 fresh sage leaves
  • 1 clove fresh garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 cup vegetable broth
  • 1/4 teaspoon salt
Instructions
  1. Melt vegan butter in a skillet on medium-heat. Cook until butter starts to brown. Add sage leaves and let sizzle for a few seconds.

  2. Remove from heat and add garlic. The garlic should start to brown quickly so be sure not to burn it. Once the garlic is fragrant, add salt, lemon juice and vegetable broth. Stir to combine and heat for a minute. Serve warm.

Recipe Notes

*You can sub olive oil if vegan butter is hard to find.

November 26, 2017
December 10, 2017

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5 Comments

  1. Reply

    JoAnn M Lakes

    December 25, 2017

    5 stars
    Making your own vegan butter is easy. some very basic ingredients and an immersion blender.
    You just need 1 cup refined coconut oil, 1/4 cup mild vegetable oil, 1/2 cup unsweetened soy or plant-based milk, 1 tsp acid such as ACV, lemon or lime juice, or lactic acid powder, 14 tsp-1 tsp salt, to taste, a few pinches (3-4) of turmeric, and 4 tsp soy or sunflower lecithin either liquid or 2 Tbsp powder. Blend everything together for about a minute, pour into containers, refrigerate for at least an hour. It can be frozen for a year.
    No palm oil and nothing in it that you don’t know what it is!!!! 😉

    • Reply

      JoAnn M Lakes

      December 25, 2017

      that’s 1/4 tsp sallt

      • Reply

        pasta-based

        December 26, 2017

        wow! thank you for sharing, I’m going to give it a try soon!

      • Reply

        veganjo

        February 12, 2018

        5 stars
        Whew, I was thinking 14 tsp of salt sounded like a whole lotta salt. But you did say “to taste”, so maybe some people like realllly salty butter.

  2. Reply

    Suze

    September 17, 2019

    Thank you for the recipe… and the giggle too! I usually just skip to the recipe but your preamble was hilarious.
    From a fellow total weirdo

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