Heat vegan "butter" in a saucepan on medium-low heat. Add cashews, raisins and cook till they turn golden, about 1~2 minutes. Remove with a slotted spoon into a bowl and set aside.
To the same pan, add semya/ vermicelli and cook till they are lightly roasted, about 2~3 minutes. Remove into a bowl and set aside.
In the same pan, add almond milk and bring to a boil on medium heat. Add the roasted semya, lower the heat and simmer occasionally, until semya is cooked through, about 4~5 minutes.
Once vermicelli is cooked through, add sugar and ground cardamom. Mix well to dissolve the sugar and turn off the heat. Finally add the fried almonds and raisins.