Cook the Spaghetti according to the package instructions. Drain and set aside.
In a blender, combine the soaked cashews, almond milk, nutritional yeast, olive oil, minced garlic, turmeric, salt, and black pepper. Blend until smooth and creamy.
In a large pan, heat the carbonara sauce over medium heat. Cook for a few minutes until heated through, stirring occasionally.
Add the cooked spaghetti to the sauce and toss to coat the pasta evenly with the creamy sauce.
Serve the vegan spaghetti carbonara in bowls. Top with a generous sprinkle of coconut bacon and chopped parsley.
Enjoy your creamy and flavorful Vegan Spaghetti Carbonara!