Preheat oven to 350°F/175°C. Coat donut pan compartments with vegetable spray.
Make vegan buttermilk by stirring together milk with vinegar. Set it aside.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and nutmeg. Stir to combine. Set aside
In another bowl, combine vegan buttermilk, melted butter, and vanilla. Stir to combine.
Stir together the milk mixture and the flour mixture until large lumps of flour are no longer visible.
Spoon the batter into prepared donut pans, approximately 2 to 3 tablespoons of batter per donut compartment. Use a rubber spatula to scrape the bowl and get every last bit of batter in the bowl.
Bake for 15 to 17 minutes, until the donuts are golden brown.
For the Glaze:
While the donuts are baking, stir together the glaze ingredients. If you prefer chocolate glaze, skip the food coloring and instead add a tablespoon of cocoa powder.
Once the donuts are done, let them cool enough so you can handle them. Dip each donut into the glaze. Icing the donuts while they're still warms helps coat each donut evenly and will create a crispy crust on the icing.
While the icing is still wet, add favorite toppings like chopped nuts, colorful sprinkles, coconut flakes, and more.
Store in an airtight container in the fridge for up to 1 week. They can be frozen in a freezer-safe container for up to 2 months.
Chocolate Glaze 1 cup powdered sugar ⅓ cup cocoa 3 tablespoons soy milkYou can make these as overnight donuts by placing the donut pans in the fridge in step 6. Leave them there overnight. And then when you get up in the morning, place them on the counter to rise, for about 30 minutes. Then begin following the steps in the recipe.