Preheat your oven to 450°F and line a baking sheet with parchment paper.

In a small bowl mix together one cup of plant based milk with one tablespoon of apple cider vinegar. Set to the side for later. This is your vegan buttermilk. It needs to sit at room temperature for about 5 minutes.

In another small bowl soak 1/2 cup of raisins in warm water. This allows the raisins to plump and soften. Allow the raisins to soak for about 5 minutes and then drain the water away.

Meanwhile use a food processor to mix the dry ingredients (flour, baking powder, baking soda, salt and sugar). After the pulsing the dry ingredients to quickly mix together add the cold plant based butter (it's important that it's cold butter) to the food processor. Pulse the ingredients together a few times to combine the flour and butter. The food processor will easily cut the butter into tiny pea sized chunks. The four and butter mixture will be dry and sandy looking

Transfer the flour and butter mixture to a large mixing bowl. Stir in the raisins, 1 tsp cinnamon, and 1/4 cup brown sugar. Mix just until evenly distributed.

Pour in the vegan buttermilk. Stir gently until the dough starts to come together. Don’t overwork it.

Use a 1/4 cup measuring scoop or spoon to form the biscuits. Drop the biscuits on the prepared sheet.

Bake for 18 minutes, or until golden around the edges.

Whisk together the powdered sugar, vanilla, and 2 tablespoons of plant based milk to make a glaze. Drizzle the glaze over the warm baked biscuits.