Spread the sauce thinly on parchment paper lined dehydrator trays and dehydrate on 135°F (57°C) for 5 hours. Flip the sauce and continue dehydrating for 1-3 more hours until sauce is dry and not sticky
Blend the sauce into a powder and store in either a vacuum sealed bag or mason jar.
Reconstitute in a large pot and keep adding water as necessary. If you are wanting a more creamy based sauce then substitute some of the water for your choice of cream (coconut or regular). You can also add whatever cheeses you would like to make a nice cheese sauce as well.
