Warm the almondmilk with cashew to between 100-115 degrees. Stir in the yeast and 1 tablespoon of sugar and let proof for 10 minutes, or until foamy.
In the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt, then create a well in the center. Pour the yeast mixture into the well and add the vegan butter, then mix with the dough attachment at low speed for 10 minutes. Dough will be smooth and elastic. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot until doubled in size, about 1 hour.
Turn dough out onto a lightly floured surface and knead for a minute to knock back the air. Roll dough out into a large rectangle, around 16 inches long, then spread the lingonberry jam over the top, leaving a border around each side.
Roll up the dough as tightly as possible to form a long log. Slice the log along the length and turn the cut side face up. Gently twist the two lengths, keeping the cut edge up, then pinch the ends together. Transfer dough twist to a greased loaf pan, cover, and let rise once more for 45 minutes, or until doubled in size.
Preheat the oven to 350 degrees, then gently brush the top of the loaf with a little bit of the almondmilk with cashew and bake for 40 minutes, or until the top is a dark golden brown. Remove from the oven and let sit for 10 minutes before removing from the pan. Enjoy warm!