For Almond Alfredo Sauce:
Heat about 4 cups water in a medium saucepot until boiling. Add the almonds to the boiling water and cook for 5 minutes. Drain the almonds, and with your fingers, peel
the almonds and discard the skins.
In a large skillet, saute the onions
with oil, salt, and pepper until soft and translucent. Add the garlic and let cook a few more minutes. Remove from heat and set aside.
Blend the skinless boiled almonds with 2 cups water until smooth, then strain
through a colander
lined with cheesecloth
(a paper towel also works) set over a bowl or use a fine mesh sieve
. Discard the solids. Return the almond milk
to the blender
and process with the onion mixture and miso. Season with salt and pepper, to taste. Before use, heat the sauce over a very low flame until hot.