Adapted from Vegan Planet by Robin Robertson
Saute onion in olive oil until soft, about 5 minutes. Stir in wine and set aside.
Finely grind almonds in food processor. Add onion mixture and process till smooth. Add tofu and miso and process till blended. Add milk, salt and spices.
Transfer to medium-sized saucepan and heat gently over low heat. Taste, adjust seasonings and add more milk if necessary. Serve over fettucine with a little minced fresh parsley.
Enough sauce for 1/2 to 1 lb. pasta.