Boil the spaghetti in boiling water with a drop of oil in the pan and a little salt. Cook as per the packet ingredients.
In a medium sized pan, fry the onion and garlic in the oil until golden. Add the vegan cream and flour, whisking to prevent lumps. Add non dairy milk/ water if the sauce becomes too thick. Squeeze the lemon and add the vegam ham. Season with nutritional yeast, salt and pepper. Garnish with parsley.