1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Heat olive oil or vegan butter in a skillet over medium heat. Add the vegan bacon bits and sauté until crispy and golden, then set aside on a kitchen towel.
3. Reduce the heat and add the minced garlic to the same oil, frying until soft. In this case, the garlic will soak up the smoky bacon flavour.
4. Combine silken tofu, vegan parmesan cheese, turmeric, salt, garlic, dairy-free milk and black pepper in a blender. Blend until smooth and creamy.
5. Add the tofu sauce to a pan and cook for a few minutes until it thickens about 2-3 minutes. Adjust the taste with salt, pepper and parmesan.
6. Then, add the pasta to the sauce and stir well until it is coated. Add pasta water if you think the sauce is too thick.
7. At this stage, I like to add more vegan parmesan to make it cheesier.
8. Divide the pasta between plates and garnish with additional vegan parmesan cheese and freshly cracked black pepper. 

Enjoy!