Sage Brown Butter Sauce with Butternut Ravioli
This super-simple recipe for Vegan Sage Brown Butter Sauce is the perfect complement for butternut squash ravioli! This celebration of fall flavors makes for a perfect weeknight dinner that is ready in just about 15 minutes. Easily gluten-free!
What is sage brown butter sauce?
Sage brown butter sauce is a versatile and flavorful coating for many types of pasta dishes. These are two ingredients with flavor profiles that really go hand in hand. Sage is a hardy winter herb that is often paired with rich dishes (like Thanksgiving stuffing).When used with pasta, brown butter helps make the ultimate “comfort” sauce (like in this recipe for Crispy Orzo with Garlic Butter).
When paired together over top of a creamy butternut ravioli sage and brown butter and an autumn/winter dinner winner.
How to Make Vegan Brown Butter
1) Add one stick of dairy-free butter to a cast iron skillet over medium heat. Once fully melted, stir continuously for 2-4 minutes. Vegan butter has a high water content, so you will likely not see the same level of browning as you would with normal butter until this cooks off.
2) After a few minutes, it will start to smell slightly nutty. At this point, remove it from the stovetop and let cool before using in your recipe.
What Kind of Plant-Based Butter To Use
The best vegan butter for baking is from Miyokos Creamery. It’s ingredient list is as follows:
Organic Coconut Oil, Organic Cultured Cashew Milk (filtered Water, Organic Cashews, Cultures), Filtered Water, Organic Sunflower Oil, Organic Sunflower Lecithin, Sea Salt.
This butter is the best for baking as it reacts very similarly to dairy butter, providing depth of flavor and quality structure to baked goods. The taste is great as well!
What is the best store-bought vegan ravioli?
The market is growing for plant-based products, which I really appreciate! My favorite brand is Kite Hill, which is made from a base of almond milk ricotta. I cannot tell the difference between this and typical ricotta ravioli!
I will admit that plant-based cheese products can get rather expensive, so I often only tend to buy them when on sale or if I have a coupon. Feel free to substitute in whatever kind of ravioli you enjoy!
Ingredients Needed for this Recipe
- 1 lb. butternut squash ravioli, like Kite Hill
- 1 stick of butter, like Miyokos
- 3 large cloves of garlic, minced
- 1/3 cup roughly chopped walnuts
- 12 sage leaves, cut in half if large
- 1/2 tsp dried thyme (optional)
- 1/2 cup white wine or apple cider (can sub vegetable broth if needed)
- Salt and pepper
- 1/4 tsp nutmeg
- 1 TBS apple cider vinegar or lemon juice
- Toasted breadcrumbs to serve, optional
Potential Ingredient Swaps to Make This Easier
If you do not have these ingredients, no need to worry! There are many substitutions that could work. For example, any kind of stuffed pasta (including tortellini or even unstuffed gnocchi) would taste just as good. Pine nuts could be swapped in place of walnuts. If you do not like sage, fresh thyme or rosemary would be great (just stay in the hearty herb family, avoiding things like parsley or mint).
How to Make a Sage Brown Butter Sauce with Butternut Ravioli
1. Bring a medium pot of salted water to a boil and prepare ravioli per package instructions (normally a boil at 3-4 minutes).
2. Melt the stick of butter in a cast iron skillet over medium heat. Cook for a couple of minutes and then add garlic, walnuts, sage leaves, and optional thyme. Let cook for couple more minutes, stirring to prevent burning. Remove walnuts and sage leaves once crispy, setting aside for topping later.
3. Add a large pinch of salt, a few twists of pepper, and nutmeg to the butter sauce. Still over medium heat, add white wine or apple cider to increase the liquid in the pan. Let bubble for a couple of minutes. Add in your vinegar. Remove from heat and toss in your ravioli.
4. Serve topped with reserved crispy sage and walnuts. If desired, add toasted breadcrumbs for even more texture.
Other Tips to Remember to Really Perfect This Recipe
- Do not overcook the ravioli. While they will taste OK, they will fall apart in the sauce and be a bit more challenging to eat. Most ravioli are best when boiled for 3-4 minutes. If you are working with frozen pasta, add a minute or two to this.
- When cooking this dish, go off of how things look and smell as opposed to the specific times listed in the recipe. While these times are what worked for me, it’s best to use sensory indicators in your own kitchen.
I hope you enjoy this recipe for Sage Brown Butter Butternut Ravioli! For more cozy winter pasta recipe inspiration, try one of these recipes next:
French Onion Lasagna Pasta Bake
PrintSage Brown Butter Sauce with Butternut Ravioli
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This super-simple recipe for Sage Brown Butter Sauce is the perfect complement for butternut squash ravioli! This celebration of fall flavors makes for a perfect weeknight dinner that is ready in just about 15 minutes. Vegan and easily gluten-free!
Ingredients
- 1 lb. butternut squash ravioli, like Kite Hill
- 1 stick of butter, like Miyokos
- 3 large cloves of garlic, minced
- 1/3 cup roughly chopped walnuts
- 12 sage leaves, cut in half if large
- 1/2 tsp dried thyme (optional)
- Salt and pepper
- 1/4 tsp nutmeg
- 1/2 cup white wine or apple cider (can sub vegetable broth if needed)
- 1 TBS apple cider vinegar or lemon juice
- Toasted breadcrumbs to serve, optional
Instructions
- Bring a medium pot of salted water to a boil and prepare ravioli per package instructions (normally a boil at 3-4 minutes).
- Melt the stick of butter in a cast iron skillet over medium heat. Cook for a couple of minutes and then add garlic, walnuts, sage leaves, and optional thyme. Let cook for couple more minutes, stirring to prevent burning. Remove walnuts and sage leaves once crispy, setting aside for topping later.
- Add a large pinch of salt, a few twists of pepper, and nutmeg to the butter sauce. Still over medium heat, add white wine or apple cider to increase the liquid in the pan. Let bubble for a couple of minutes. Remove from heat and toss in your ravioli.
- Serve topped with reserved crispy sage and walnuts. If desired, add toasted breadcrumbs for even more texture.
Notes
Nutrition information is an estimate as you will likely not be eating the entire stick of butter!
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Dinner
Nutrition
- Serving Size: One half of recipe
- Calories: 548 calories
- Sugar: 0.9 grams
- Sodium: 389 milligrams
- Fat: 31.9 grams
- Saturated Fat: 12.8 grams
- Unsaturated Fat: 19.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 43.6 grams
- Fiber: 0.9 grams
- Protein: 13.5 grams
- Cholesterol: 0 milligrams
Apple Pie Overnight Oats
These Apple Pie Overnight Oats are a perfect fit for a healthy and satisfying fall breakfast. Totally vegan and easily gluten-free, this recipe is full of cozy cinnamon, a touch of maple syrup, and crisp autumn apples. Tips for how to speed up overnight oats available in the post!
What are overnight oats?
Overnight oats are a porridge-style breakfast or snack made primarily from old fashioned rolled oats, milk, yogurt and ground flax seeds or chia seeds. Their name is derived from their preparation method: instead of cooking this recipe on the store or in the microwave like normal oatmeal, these are prepared by simply mixing all ingredients together and letting them soften and gel in the refrigerator, overnight!
Ingredients Needed for Apple Pie Overnight Oats
- 1/2 cup plain (or vanilla) yogurt, nondairy as needed*
- 1/2 old fashioned oats
- 1/2 cup, nondairy as needed milk
- 2 tsp ground flaxseeds (or chia seeds)
- 1 tsp cinnamon
- Pinch of salt
- 1 tsp maple syrup
- 1 tsp vanilla extract, optional
- 1/2 cup chopped apple
- Toppings: Dried fruit, walnuts, pecans, almond milk, bananas
It’s worth noting that I really cannot stand chia seeds or pudding so opt to use ground flax whenever possible. The texture is much more to my liking as the flax tends to blend in. I know a lot of people like chia though so please feel free to use that if it’s what you have!
Can you use steel cut oatmeal?
No; steel cut oatmeal is not recommended for overnight oats. Old fashioned rolled oats are slightly more processed and thus break down more easily when sitting in liquid.
Overnight Oats Ratio
The best dry to liquid ratio for overnight oats is 1 part oatmeal + 1 part liquid + 1/2 part yogurt. This gives the oats enough liquid to soak but still be absorbed by the dry ingredients. Additional ingredients like flax or chia will help this mixture bind even more (so it turns out like a porridge and not a soup).
How long do overnight oats need to soak?
At a minimum, your overnight oats should soak for four hours in the fridge. However, there are some tricks to speed up this process.
How can I speed up overnight oats?
- Use quick-cooking oats and slightly less liquid. This style of oat will take less time to soften than rolled.
- Add more yogurt instead of milk. This will naturally give the final product a firmer texture.
- Increase the amount of ground flax seeds or chia seeds. This will impact the taste (so I try to not increase too heavily) but can really strengthen the binding power of your overall mixture.
- Substitute applesauce, banana, or pumpkin puree for a portion of the milk. This will add additional flavor, fiber, and sweetness while making the mixture more thick.
How to Make Apple Pie Overnight Oats
- In a large mixing bowl, combine yogurt, oats, almond milk, flax (or chia) seeds, cinnamon, salt, maple syrup, and optional vanilla. Stir completely to blend.
- Portion mixture into one large or two small sealable jars. Top with apple slices and seal. Place in the fridge overnight (or for at least four hours). See tips for speeding up this process in the post above!
- Serve warm or cold with additional toppings as desired.
Can I make overnight oats without yogurt?
Yes! Applesauce, mashed banana, and pumpkin puree are are excellent stand ins for yogurt. You could also omit it entirely and add a splash more milk (not much extra will be needed).
Recommended Topping Ideas
- Nuts such as slivered almonds, pecans, or walnuts
- Maple syrup
- Berries or sliced fruit, such as apples, bananas, or pears
- Cinnamon and nutmeg
- Almond milk (or other milk of choice)
How to Store Overnight Oats + How Long They Last
Store overnight oats in sealable jars or a large sealed container. They will last for five days in the fridge, making them perfect for meal prep during the beginning of the week.
This recipe details how to make one large or two small batches. If I am making this for my own breakfast I will eat the entire portion.
Other Healthy Breakfast Ideas with Oats:
- Baked Pears with Granola
- Banana Bread Granola
- Pumpkin Pie Smoothie
- Banana Split Overnight Oats
- Chewy Bars
- Pumpkin Spice Granola Bark
- Granola Breakfast Cookies
Apple Pie Overnight Oats
- Total Time: 4 hours 5 minutes
- Yield: 2 servings for snack, 1 for breakfast 1x
- Diet: Vegan
Description
These Apple Pie Overnight Oats are a perfect fit for a healthy and satisfying fall breakfast. Totally vegan and easily gluten-free, this recipe is full of cozy cinnamon, a touch of maple syrup, and crisp autumn apples.
Ingredients
- 1/4 cup plain (or vanilla) yogurt, nondairy as needed*
- 1/2 old fashioned oats
- 1/2 cup, nondairy as needed milk
- 2 tsp ground flaxseeds (or chia seeds)
- 1 tsp cinnamon
- Pinch of salt
- 1 tsp maple syrup
- 1 tsp vanilla extract, optional
- 1/2 cup chopped apple
- Toppings: Dried fruit, walnuts, pecans, almond milk, bananas
Instructions
- In a large mixing bowl, combine yogurt (see note), oats, almond milk, flax (or chia) seeds, cinnamon, salt, maple syrup, and optional vanilla. Stir completely to blend.
- Portion mixture into one large or two small sealable jars. Top with apple slices and seal. Place in the fridge overnight (or for at least four hours). See tips for speeding up this process in the post above!
- Serve warm or cold with additional toppings as desired.
Notes
Feel free to substitute some of the applesauce for yogurt if you have some on hand!
Nutrition information calculated without additional toppings and with Kite Hill Unsweetened Almond Milk Yogurt (my favorite)
I divided this recipe into two servings for snacking. If I was eating it for breakfast, I would personally consume the entire recipe (thus making this a one serving guide).
- Prep Time: 5 minutes
- Chilling time: 4 hours
- Category: Breakfast
Nutrition
- Serving Size: 1 half of recipe
- Calories: 173 calories
- Sugar: 6.3 grams
- Sodium: 122 milligrams
- Fat: 7.6 grams
- Saturated Fat: 1.1 grams
- Unsaturated Fat: 6.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22.2 grams
- Fiber: 3.7 grams
- Protein: 6.1 grams
- Cholesterol: 0 milligrams
Grilled Cabbage with Charred Dates & Tahini
This recipe for Crispy Grilled Cabbage with Charred Dates and Tahini Sauce is a hearty and satisfying plant-based dinner. It’s full of smoky flavor with sweet dates, refreshing herbs and crunchy nuts.
How to Grill Cabbage
- Cut a cabbage half into four wedges, for more even cooking. Heat a grill or grill pan to high.
- Drizzle a high-heat oil over each of the cabbage wedges, using your hands to coat each side fully. Sprinkle oiled cabbage evenly with cumin and sea salt.
- Place cabbage wedges on the grill so that they do not overlap. If you have a smaller pan you may need to do this in two rounds. Grill for 4-5 minutes per side, until nice char marks appear and the cabbage has noticeably softened.
What is the best kind of oil to use when grilling vegetables?
An oil that has a high smoke point, like canola, is best for grilling vegetables. Rapeseed, avocado, and vegetable oil are some other options that work well.
Smoke Points of Common Cooking Oils
Oil | Type | Celsius | Fahrenheit |
Avocado | Refined | 270 C | 520 F |
Butter | Clarified | 250 C | 482 F |
Canola | Refined | 204 C | 400 F |
Coconut | Refined | 204 C | 400 F |
Olive | Virgin | 210 C | 410 F |
Olive | Extra Virgin | 190 C | 374 F |
Safflower | Refined | 266 C | 510 F |
Peanut | Refined | 232 C | 450 F |
Vegetable | Refined | 220 C | 428 F |
More information on smoke points
What does tahini taste like?
Tahini (a “seed butter” made from ground sesame seeds) has a neutral, nutty flavor that pairs very well with Mediterranean cuisine. It varies widely in quality and can sometimes skew very bitter. I recommend testing a few brands to find your personal preference, and always searching for one that is “runny” and pourable, thus perfect for sauces and spreading. I like Pepperwood Organics Hulled Tahini. The 365 brand at Whole Foods is also good. I do not care for the Trader Joe’s brand. Read more tahini tips in this recipe post for Tahini Avocado Toast.
How to Make Creamy Tahini Sauce
- In a small, sealable jar, mix together 4 TBS tahini,, 3 TBS lemon juice, 1 tsp maple syrup, ½ tsp sea salt, a pinch of black pepper, and 1 clove grated garlic.
- Use a fork to whisk to combine, adding a bit of water as needed to make the sauce pourable.
- Taste and see if you’d like to add any more of each ingredient, adjusting to your personal preference. Seal the jar and refrigerate until ready to use.
Instead of drizzling this sauce over the entire plate of cabbage, I recommend serving it as a base. This way, those enjoying the recipe can decide how much they’d like to spoon onto their own plates. Alternatively, plate each wedge individually with sauce underneath! This is a similar technique seen in the recipe for Cucumber Salad with Tahini Sauce.
How to Char Dates
- Heat a grill or grill pan to medium high. If your grill has large grates, place a square of aluminum foil over top so that they do not fall through.
- Tear Medjool dates in half and remove the pites. Place on grill and let cook for 3 minutes, until slightly blackened.
- Remove from heat and let cool.
Grilling dates helps concentrate their sweet flavor and adds a smoky layer that I really enjoy. They take on a somewhat “meaty” texture and are a satisfying counterpoint for this grilled cabbage recipe.
Substitution and Customization Ideas For This Recipe
- Purple or Savoy cabbage and be used in place of green. Be sure to cut each wedge into a similar size to encourage even cooking.
- If you do not like Medjool dates or cannot find them in the store, feel free to substitute Delget Noor dates or dried figs.
- Mint, cilantro, and parsley will all work as the fresh herb topping.
- If you do not have a grill or a grill pan, this recipe can be made on the stovetop in a skillet (it will just lack the characteristic marks). It can also be made under a broiler in the oven.
- If you’d like to add even more flavor and texture, pomegranate arils would be a welcome (and colorful) addition.
Other Vegan Grilled Recipes:
PrintGrilled Cabbage with Charred Dates & Tahini
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This recipe for Crispy Grilled Cabbage with Charred Dates and Tahini Sauce is a hearty and satisfying plant-based dinner. It’s full of smoky flavor with sweet dates, refreshing herbs and crunchy nuts.
Ingredients
- ½ large head cabbage, cut into 4 wedges
-
3 TBS high heat oil, like grapeseed or canola
-
2 tsp cumin
-
1 tsp sea salt
-
5 medjool dates, pitted and ripped in half
-
4 TBS tahini
-
3 TBS lemon juice
-
1 tsp maple syrup
-
½ tsp sea salt
-
A few twists of black pepper
-
1 small clove garlic, grated or minced
-
3 TBS chopped almonds or pine nuts
-
1 cup mint and cilantro mix, roughly chopped
Instructions
- Heat a grill or grill pan to high. Drizzle oil over each of the cabbage wedges, using your hands to coat each side fully. Sprinkle oiled cabbage evenly with cumin and sea salt.
-
Place cabbage wedges on the grill so that they do not overlap. If you have a smaller pan you may need to do this in two rounds. Grill for 4-5 minutes per side, until nice char marks appear and the cabbage has noticeably softened. Add dates to grill and let cook for 3 minutes. If you’re worried that the dates will fall through the grill slats, place on top of a piece of aluminum foil. Remove cabbage and dates from the grill, turn off the grill, and let items cool.
-
Meanwhile, mix together tahini, lemon juice, maple syrup, sea salt, black pepper, and grated garlic for sauce. Use a fork to whisk to combine, adding a bit of water as needed to make the sauce pourable. Taste and see if you’d like to add any more of each ingredient, adjusting to your personal palate.
-
Spread tahini sauce on the bottom of a shallow bowl or serving plate. Place grilled cabbage wedges on top and sprinkle with chopped nuts and lots of fresh herbs. Eat immediately, while warm. I recommend using a knife and fork to slice the cabbage pieces at the table.
Notes
See post for substitution ideas
Nutrition information listed for 1/4 of recipe, but for a full dinner serving I recommend eating one half (two wedges)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fourth of recipe
- Calories: 349 calories
- Sugar: 27 grams
- Sodium: 642 milligrams
- Fat: 21.2 grams
- Saturated Fat: 2.2 grams
- Unsaturated Fat: 19 grams
- Trans Fat: 0 grams
- Carbohydrates: 39.9 grams
- Fiber: 9.1 grams
- Protein: 7 grams
- Cholesterol: 0 milligrams
Grilled Peach Yogurt Bowls
Similar to peaches and cream, this recipe for Grilled Peach Yogurt Bowls is full of fresh and cooling summer flavors. With crunchy pistachios and a drizzle of honey (or maple syrup), it’s a refreshing snack that’s satisfying any time of day!
This recipe is inspired by Yasmin Khan‘s book Fresh Figs – which I highly recommend!
Love peaches? Be sure to check out this roundup of all my favorite peach recipes!
Can grilling improve the flavor of fruit?
When a fruit is grilled or toasted over high heat, the naturally occurring sugars will caramelize through a process known as the Maillard reaction. This process intensified their sweetness and can even bring some slightly smoky notes that will add depth and complexity. Grilled peach recipes are some of my favorites! If you find yourself with a batch of less-than-perfect-tasting stone fruit (peaches, nectarines, plums, etc), grilling will help draw those sugars forward.
How Long To Grill Peaches
These fruits do not need long on the grill to be fully cooked – it’s best to grill peaches for 1-2 minutes per side, over high heat. This can be dependent on the ripeness of the peaches and their size. More ripe fruit will “melt” more easily when cooked, so be sure to keep a watchful eye and check after 1 minute. However, in order to achieve characteristic char marks, try not to jostle the peaches very frequently.
How to Cut a Peach for Grilling
For peaches and other stone fruits that are the size of a baseball (around 9 inches/24 cm in circumference), carefully slice the peach down the center, remove the pit, and grill each half. This method also works well for plums and apricots.
For peaches larger than a baseball, slice around the center, remove the pit, and chop each half into 2-4 wedges.
How to Grill Peaches on the Stove
The easiest way to grill peaches without an actual grill is with the use of a “grill pan,” or griddle. This is what I use and it works well. However, if you have neither of these items, this recipe can still be made in a traditional skillet.
- Heat your grill pan or skillet to high.
- Place peaches (no need to oil) face-down on the surface. If you’re using a grill pan, let cook 1-2 minutes, until fragrant. If using a skillet, cook 3-4 minutes.
- Flip peaches to the other side and cook 1-2 more minutes.
Ingredients Needed for Grilled Peach Yogurt Bowls
- 4 TBS orange juice
- 1 tsp vanilla extract
- Pinch of salt
- ½ tsp ground cinnamon or cardamom
- 1 TBS grated fresh ginger (optional)
- 2 ripe (but still firm) peaches
- 5 fresh Italian figs
- 1 cup plain yogurt, vegan as needed (Kite Hill Unsweetened Plain Almond Milk Yogurt is my favorite)
- ½ cup mixed nuts, such as almonds, walnuts, and pistachios
- ½ cup blueberries
- 1 TBS wildflower honey, or maple syrup
How to Make Grilled Peach Yogurt Bowls
- In a large bowl, combine orange juice, vanilla, salt, cinnamon, and ginger if using. Slice peaches into wedges and slice figs in half. Add to the orange juice mixture and stir to coat.
- Add peaches and figs to a hot grill or grill and cook for 1-2 minutes per side, until slightly charred. Remove from the grill and place back in the juice mixture while you prep your other ingredients.
- In a medium serving dish, plate yogurt. Add grilled fruits to the side of the dish. Roughly chop whatever nuts you’re using. Sprinkle the yogurt bowl with as many nuts as you’d like. Top with blueberries and a drizzle of honey or maple syrup.
What are the best kinds of peaches for grilling?
Yellow and white peaches that are slightly ripe but not mushy are best for grilling. Their size is traditional and will hold up well when sliced, giving them a large surface area for cooking. I do not recommend using donut peaches for this recipe (but those are delicious when eaten on their own!).
Tips for Customizing this Recipe
- Swap out peaches for whatever stone fruit you have access to: nectarines, apricots, and plums all work well.
- To make this more of a dessert recipe, simply switch out the yogurt for vanilla ice cream.
- Any kind of finely chopped nut will be delicious in this recipe. My favorites are slivered almonds, pistachios, and walnuts.
Like peach recipes? Try one of these next!
Grilled Peaches with Cinnamon Sugar Crispies
PrintGrilled Peach Yogurt Bowls
- Total Time: 10 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
Similar to peaches and cream, this recipe for Grilled Peach Yogurt Bowls is full of fresh and cooling summer flavors. With crunchy pistachios and a drizzle of honey (or maple syrup), it’s a refreshing snack that’s satisfying any time of day!
Ingredients
- 4 TBS orange juice
-
1 tsp vanilla extract
-
Pinch of salt
-
½ tsp ground cinnamon or cardamom
-
1 TBS grated fresh ginger (optional)
-
2 ripe but still firm peaches
-
5 fresh Italian figs
-
1 cup unsweetened plain yogurt, vegan as needed
-
¼ cup shelled pistachios
-
¼ cup slivered almonds
-
½ cup blueberries
-
1 TBS wildflower honey, or maple syrup
Instructions
- In a large bowl, combine orange juice, vanilla, salt, cinnamon, and ginger if using. Slice peaches into wedges and slice figs in half. Add to the orange juice mixture and stir to coat. Preheat a grill or grill pan to high.
-
Add peaches and figs to grill and cook for 1-2 minutes per side, until slightly charred. Remove from the grill and place back in the juice mixture while you prep your other ingredients.
-
In a medium serving dish, plate yogurt. Add grilled fruits to the side of the dish. Roughly chop whatever nuts you’re using. Sprinkle the yogurt bowl with as many nuts as you’d like. Top with blueberries and a drizzle of honey or maple syrup.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
Nutrition
- Serving Size: One third of recipe
- Calories: 364 grams
- Sugar: 32.4 grams
- Sodium: 61 milligrams
- Fat: 16.6 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 14.2 grams
- Trans Fat: 0 grams
- Carbohydrates: 42.6 grams
- Fiber: 9.1 grams
- Protein: 13.3 grams
- Cholesterol: 0 milligrams