Spray or grease a donut pan. Preheat the oven to 400 degrees.
In a bowl whisk cashew milk, vanilla, apple cider vinegar, yogurt and spirulina together. In a separate bowl whisk dry ingredients. Add wet to dry and mix completely.
Use a spoon or a piping bag to place batter into the donut pan. This recipe yields 12 donuts.
Bake for 12-15 minutes. Turn out onto a cooling rack and allow to cool completely before glazing.
Sift your powdered sugar, this will prevent your glaze from having lumps.
In a medium bowl, whisk together powdered sugar and water (or milk) until desired consistency. Add 1/4 tsp more milk at a time until it's as thin as you like. If it becomes too thin, add more powdered sugar. If your glaze has lumps, you can use a hand mixer to smooth it out.
Add in spirulina and stir to completely combine.
Place the wire rack of donuts on top of a sheet pan to catch extra glaze drips. Grasp each donut by the sides and dunk into the glaze, letting it drain off for a few seconds. Then flip over and place the donut back onto the wire rack. Top with rose petals or sprinkles immediately, as the glaze firms up quickly.
Keyword colourful, dairy free, donuts, doughnut, fun food, gluten free, green curry, plant based, spirulina, st patricks day, vegan, vegan milk