Heat 1tsp oil and 1tsp vegan "butter" (I used Earth Balance soy free spreadable butter) in a saucepan; saute almons and raisins until golden. Set aside.
To the same pan, add almond milk and bring to a boil. Add semya to milk; lower the heat and simmer the mixture until semya is cooked through. Make sure to stir frequently.
Once semya is cooked through, add sugar and saffron. Turn off the heat. Milk is hot enough to melt the sugar.
Finally add the fried almonds and raisins.