Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

In a bowl, combine flour, sugar, baking powder and salt. Stir until evenly mixed and smooth.

Add cold plant-based butter to dry ingredients. Use your hands or a pastry cutter to create crumbly texture.

Add non-dairy milk and vanilla extract to the mixture. Stir until a soft dough forms, not sticky.

Wrap dough in plastic wrap and chill for 15 minutes. This makes it easier to roll and shape.

Roll dough on a lightly floured surface to 1/4-inch thickness. Keep even thickness for consistent baking.

Use a round cookie cutter or cup to cut circles from the dough. Place on prepared baking sheet.

Place 1 teaspoon of jam in the center of each circle. Don’t overfill to prevent spilling.

Fold three edges of each circle to form a triangle. Pinch edges tightly to seal filling inside.

Bake in preheated oven for 12–15 minutes. Edges should be lightly golden but not brown.

Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Transfer to a wire rack.

Serve vegan hamantaschen at room temperature. They are perfect with tea, coffee or as a holiday treat.