Four Seasons Alfredo! Creamy alfredo sauce is the perfect way to enrich the seasonings on the dehydrated bell pepper and zucchini. It is garnished with spiraled zucchini which is also part of the recipe. Altogether, this combination is an Italian supreme delight!

Four Seasons Alfredo

Alfredo Sauce Ingredients:
2 cups raw cashews (soaked for 4 hours in filtered water)
3 tbsp. lemon juice
¾ tsp. onion powder
¾ tsp. garlic powder
1/8 tsp. black pepper
¼ tsp. Himalayan sea salt
½ cup nutritional yeast
¼ cup finely chopped fresh basil
2 tbsp. red bell pepper (chopped finely)
½ cup almond milk
6 medium to large sized zucchini

Directions:
Place the cashews, lemon juice, onion powder, garlic powder, salt, nutritional yeast, black pepper, and almond milk into a Vita Mix and blend until creamy smooth. Place the mixture into a medium sized bowl. Add the basil and bell pepper to the bowl and hand mix it in. Place this into the dehydrator at 115 degrees for 4 hours. Take the zucchini and spiralize it after the sauce has completely dehydrated. There are two options. You can eat the zucchini raw or steam it al dente. Garnish the top with Bell Pepper Zucchini Chips. Refer to photo for decoration.

Will last 3 days in the refrigerator. Best if consumed immediately.