Vegan Sage Brown Butter Sauce

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

Vegan 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.

How to make vegan sage brown butter sauce:

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!



4.2 from 30 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
  • 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
  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 15, 2017



  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


        December 26, 2017

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

      • Reply


        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


    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

  3. Reply


    March 10, 2020

    5 stars
    This is perfect! I was ready to bust out my old college beer bong and destroy this sauce. I made this for my husband’s birthday dinner, along with your gnocchi. Amazing recipe guys, I’ll have to try out some more.

    • Reply


      March 21, 2020

      Hahaha! Best comment ever! Thank you, so glad you liked the sauce 🙂

  4. Reply


    March 22, 2020

    Wow I just made this and it is super delicious! Added some chili flakes for an extra kick and it turned out awesome! Thanks for sharing 🙂

  5. Reply


    June 11, 2020

    5 stars
    This sauce is perfect! My herb garden is overflowing with sage, I did a vegan search for a sage recipe and yours won. I made it with a rigatoni and added sautéed asparagus and pees. Thank you! I’ll be using this recipe again.

    • Reply


      June 17, 2020

      mmm that rigatoni dish sounds delicious!

  6. Reply


    June 17, 2020

    5 stars
    I just made this sauce for my wife. We poured it over vegan butternut squash ravioli. Let’s just say that OMG! does not do it justice. This is unbelievably delicious!!! I am now a subscriber! Thank you all so much!!!

    • Reply


      July 14, 2020

      Hey Jimmy, so glad you loved this brown butter sauce! It’s one of our all-time favorite sauce recipes and you’re reminding me that we need to make this again ASAP! Thank you for sharing and we hope you find more great vegan recipes like this one 🙂

  7. Reply


    June 26, 2020

    So I do use miyoko’s and its by far the best. Plus Earth Balance uses palm oil which is bad. Honestly I went to my local bulk shop and asked if they would carry it. Within a few weeks they started carrying it. It never hurts to ask especially if you are going to an independent store. Can’t wait to try this

    • Reply


      July 14, 2020

      It is definitely the best, and you’re right about just asking your local shop. It can never hurt to ask and they would be smart to give each shopper even more of a reason to come to their shop. Try it out with Miyoko’s and I promise you will LOVE this recipe!


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