Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare Vegan Buttermilk: In a small bowl, combine the milk with the lemon juice and let it sit for 5 minutes to thicken.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, garlic powder, and cayenne pepper.

Cut in the Butter: Add the cubed vegan butter to the dry ingredients. Use a fork, pastry cutter, or your fingers to mix until the texture resembles coarse crumbs. Fold in the vegan cheddar shreds.

Combine Wet and Dry Ingredients: Pour the thickened milk mixture into the flour mixture, stirring gently with a spatula until combined. The dough will be slightly wet but don’t overmix.

Form Biscuits: Using a ¼ cup measuring scoop, portion out the dough onto the prepared baking sheet to make 12 biscuits. Leave about ½ inch of space between each.

Bake: Bake for 14-16 minutes, or until the tops are dry and the bottoms are slightly golden brown.

Prepare the Topping: In a small bowl, combine the melted vegan butter, dried parsley, and garlic powder.

Brush the Biscuits: As soon as the biscuits come out of the oven, brush the tops with the garlicky butter mixture.