1. Stir together the plant-based milk and apple cider vinegar and let it sit for about 5 minutes to thicken into a quick vegan “buttermilk.”

2. In a large bowl, whisk the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon until well combined and free of lumps.

3. Add the vegan “buttermilk,” neutral oil, 1 teaspoon vanilla extract, and whisk or stir with a spatula just until a smooth, thick batter forms without dry pockets of flour.

4. Pour neutral frying oil into a heavy pot or deep skillet, leaving room at the top, and heat over medium until it reaches about 350°F (175°C).

5. Carefully pipe or spoon rings of batter into the hot oil, working in small batches so you don’t overcrowd the pot.

6. Fry the donuts for 1–2 minutes per side, or until deep golden brown and puffed, adjusting the heat as needed to keep the oil at a steady temperature.

7. Transfer fried donuts to a wire rack set over a baking sheet or paper towels and let excess oil drain while you finish frying the remaining batter.

8. In a medium bowl, whisk powdered sugar, pinch of salt, remaining 1 teaspoon vanilla, and 2 tablespoons plant-based milk until smooth, adding more milk a teaspoon at a time if needed to reach a pourable glaze.

9. Dip the tops of the warm but not scorching-hot donuts into the glaze, letting excess drip back into the bowl, then return them to the rack.

10. Immediately top glazed donuts with vegan rainbow sprinkles and let the glaze set for a few minutes before serving warm or at room temperature.