Blend the silken tofu, oat milk, cashews, kala namak and nutritional yeast in a blender. Set aside.
In the same pan, fry the garlic in a splash of olive oil or oil spray. Pour the sauce in and stir until heated through, then turn down to simmer.
Add the spaghetti, petit pois and salt and pepper. Stir through the sauce. Heat for a few more minutes until hot.
Finally, stir through the vegan bacon pieces. Mix well with tongs for best results. Then serve with fresh parsley, extra nooch and vegan parmesan.