• In a small bowl, add almond milk, apple cider vinegar, and vegan butter, and heat until the butter is melted. You can bring the bowl in 30-second bursts in the microwave or place the mixture over low heat in a saucepan and stir until vegan butter is melted.
• Remove from heat, cool 10 minutes or until lukewarm, then stir in sugar and active dried yeast. Set aside for 10 minutes until the yeast is dissolved and the mixture is creamy.
• In a large mixing bowl or the bowl of your stand mixer, add flour and salt and quickly combine using the dough hook attachment. Then, add the milk yeast mixture and lukewarm water. Knead for 4-5 minutes on low speed until dough is smooth and soft and unstick from the sides of the bowl.
• Place the dough in a greased bowl, cover with film wrap and a kitchen towel and let rise for 2 hours in a warm, dark place or until the dough doubles in size. It can take longer if your room is cold. If you don't have a warm room in your house, you can preheat your oven to 40°C/100F, and place the bowl in the oven until the dough has doubled in size.
• Meanwhile, prepare a tray covered with lightly oiled parchment paper. Set aside.
• When the dough has doubled in size, sprinkle a pinch of flour on top of the dough, punch down the dough, and roll on a lightly floured surface into a 1/2-inch thickness.
• Use a 3-inch round cookie cutter or drinking glass or jar lid to shape rounds of dough.
• Dip each round of dough into cornmeal on both sides, then place it on the tray with parchment paper. You can reform a dough ball with leftover dough, roll it again, and cut out more English muffins.
• Repeat until you formed 8-9 English muffins.
• Cover the tray with a towel and let rise for 40 minutes.
• Heat a non-stick frying pan over medium heat. Place 4 English muffins in the pan, Leaving 2 inches between each muffin to prevent them from touching each other.
• Place lid on the pan and cook 5-6 minutes. Then, flip the muffin gently with a spatula and cook for 3-4 minutes on the other side, lid on again.
• Set the muffins asides to cool down and keep cooking the remaining muffins.
• Store at room temperature wrapped in a clean kitchen towel for up to 12 days or freeze in a sealed container for up to 3 months.

Serving recommendation

• Slice the English muffins halfway and bring in a bread toaster until crispy on both sides. Spread your favorite breakfast spread on the top like peanut butter, jam, or vegan butter.