Prepare a donut pan by greasing it well.

In a bowl, place the non dairy milk and the lemon juice, and allow to sit for about 5 minutes.

Whisk in the melted coconut oil, the lemon zest, the vanilla, the turmeric and the sugar.

Blend together the flour, salt and baking powder, then mix into the wet ingredients.

Pour the mixture into a piping bag and pipe into your prepared donut pans, about 2/3 full.

Bake in a preheated 350 degree oven for about 11-12 minutes.

Remove from oven and allow to cool enough so that you can tip them out onto a wire rack set over a baking sheet. You may need to run a knife or an offset spatula around them to loosen them.

In a shallow, deep bowl, combine the glaze ingredients.

Dip each of the donuts in the glaze and then place them back on the wire rack (over a baking sheet to catch drips). Garnish with additional lemon zest and thyme leaves if desired. Allow to sit for a few minutes so the glaze can properly set, then serve.