In a pan, whisk clarified butter and almond flour vigorously over medium high heat until a roux forms. Whisk in almond milk until smooth. Stir in the soup, garlic powder, onion powder, sea salt and black pepper and simmer for about 5 to 10 minutes until the sauce is thick and creamy, then take off heat.
In a separate pan, heat up zucchini noodles over medium low heat for about 2 to 3 minutes. Serve topped with the Alfredo sauce, cherry tomatoes and fresh basil. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.