In a pan, whisk clarified butter and almond flour vigorously over medium high heat until a roux forms. Whisk in almond milk until smooth.
Pour in Pacific Foods Creamy Cashew Carrot Ginger Soup and stir in onion powder, garlic powder, sea salt and black pepper, simmer for about 5-10 minutes until thick and creamy, then take off heat.
In a separate pan, heat up zucchini noodles over medium low heat for about 2-3 minutes. Serve on a plate, and pour over the Alfredo sauce, and top with cherry tomatoes and fresh basil. Enjoy!